Black Eyed Pea And Sausage Soup

Recipe Ingredients

2 cups	474ml	Dried black eyed peas - (12 oz) - soaked overnight,
		And rinsed
1/2 lb	227g / 8oz	Bacon - cut 1/2" pieces
1 lb	454g / 16oz	Red onion - minced (large)
3		Garlic cloves - chopped
6 cups	1422ml	Chicken broth
1/4 cup	59ml	Tomato paste
2 teaspoons	10ml	Dried oregano
1		Bay leaf
1 teaspoon	5ml	Coarse sea salt
		= (or granulated salt)
1 teaspoon	5ml	Crushed red pepper flakes
3 tablespoons	45ml	Brown sugar
1/2 lb	227g / 8oz	Turkey kielbasa - cut 1" pieces
1/3 cup	48g / 1.7oz	Chopped green bell pepper
1/3 cup	48g / 1.7oz	Coarsely-chopped parsley

Recipe Instructions

In pressure cooker, saute bacon until crisp. Add onion and garlic and cook until onion is softened, about 3 minutes. Add peas to bacon mixture and stir well. Add broth, tomato paste, oregano, bay leaf, salt, pepper flakes, and brown sugar. Stir until thoroughly mixed.

Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure according to manufacturer's directions. Remove lid.

Add kielbasa, bell pepper, and parsley to pea soup. Bring to a boil over high heat and cook, uncovered, 3 minutes, stirring occasionally. Discard bay leaf.

This recipe yields 6 to 8 servings.

Source:
The Pressure Cooker Cookbook by Toula Pasoulis

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.