Black-Eyed Pea And Sausage Soup

• 1 lb. black-eyed peas, washed and soaked 2 hours
• 2 Tbsp. bacon drippings
• 2 Tbsp. flour
• 1 large onion, chopped
• 6 green onions with tops, chopped
• 1/2 tsp. garlic powder
• 1/2 tsp. each: thyme and oregano
• salt and pepper to taste
• 1/4 tsp. Tabasco sauce
• 2 c. chicken stock or broth
• 6 or more c. water
• 1 lb. Smokey Hollow hot link sausage, thinly sliced

1. In a large heavy pot, make a roux of bacon drippings and flour. Add onion and cook until limp (medium heat).
2. Add green onions and saute about 2 minutes.
3. Add celery and seasonings; stir, cooking about 1 minute.
4. Turn heat to low; add peas, broth, water and sausage.
5. Stir.
6. Bring to a boil.
7. Cover and simmer 3 to 4 hours until peas are tender.
8. Stir occasionally.
9. Thirty minutes before serving, 1/4 to 1/2 cup sherry can be added if desired.
10. Serve with a green salad and French bread or cornbread.

blackeyed peas, bacon drippings, flour, onion, green onions, garlic powder, thyme, salt, tabasco sauce, chicken, water, smokey hollow

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189206 (may not work)