Name: Slow-Cooker Black-Eyed Pea and Sausage Soup
Prep time: 15 min
Total time: 8 h 30 min
Yield: 1
Cuisine: southern
Ingredients: 2 cans (15 to 16 oz each) black-eyed peas, drained, rinsed; 12 oz smoked turkey kielbasa sausage, cut lengthwise in half, then sliced crosswise; 4 medium carrots, chopped (2 cups); 4 cloves garlic, finely chopped; 1 cup uncooked wheat berries; 2 cups water; 3 cans (14 oz each) reduced-sodium beef broth; 2 cups shredded fresh spinach; 1 teaspoon dried marjoram leaves

Slow-Cooker Black-Eyed Pea and Sausage Soup

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Prep Time:
15 minutes

Total Time:
8 hours 30 minutes

Savor a Southern-inspired slow-cooked turkey sausage and black-eyed pea soup loaded with veggies for a delicious meal.

Ingredients:

2 cans (15 to 16 oz each) black-eyed peas, drained, rinsed
12 oz smoked turkey kielbasa sausage, cut lengthwise in half, then sliced crosswise
4 medium carrots, chopped (2 cups)
4 cloves garlic, finely chopped
1 cup uncooked wheat berries
2 cups water
3 cans (14 oz each) reduced-sodium beef broth
2 cups shredded fresh spinach
1 teaspoon dried marjoram leaves

Instructions:

Combine all ingredients in a 3- to 4-quart slow cooker, excluding spinach and marjoram.
Cover and cook on low heat for 8 to 9 hours.
Add the vibrant spinach and fragrant marjoram to the pot. Cover and simmer on low heat for another 15 minutes until the spinach is beautifully tender.

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