Black-Eyed Pea Soup Crock Pot 365

• 1 lb dried black-eyed peas
• 1 lb spicey sausage, I use Beef Hot Links
• 6 cups chicken broth
• 1 onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 4 garlic cloves, minced
• 1/2 teaspoon italian seasoning, optional for me
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• hot sauce, to taste add at the end

1. Soak black eye peas over night.
2. Drain and pick out the broken, discolored peas and any other debris.
3. Place the diced vegetables in a 5-6 quart slow cooker.
4. Add pre-soaked peas.
5. Add sliced sausage.
6. Pour in broth and stir in Italian seasoning, salt and pepper.
7. Cover and cook on low for 8 hours or on high for 6 hours.
8. Before serving, use a stick blender to smash up about 1 cup of peas.
9. If you don't have a stick blender, smash up 1 cup of beans.
10. Don't blend too much-just enough to get to get the broth thicker and creamy looking.
11. Ladle into bowls and add Hot Sauce to taste.

blackeyed peas, spicey sausage, chicken broth, onion, carrot, celery, garlic, italian seasoning, kosher salt, black pepper, hot sauce

Taken from www.food.com/recipe/black-eyed-pea-soup-crock-pot-365-492795 (may not work)