Slow-Cooker Southern Black-Eyed Pea Soup

• 1 tablespoon vegetable oil
• 8 ounces kielbasa sausage, halved lengthwise and sliced 1/2-inch thick
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 6 cups chicken broth
• 2 cups water
• 8 ounces (1 1/4 cups) dried black-eyed peas, picked over and rinsed
• 1 pound collard greens, stemmed and cut into 1-inch pieces
• 1/2 cup long grain white rice and wild rice blend
• 1 teaspoon hot sauce
• Salt and pepper

1. Heat oil in 12-inch skillet over medium-high heat until shimmering.
2. Brown sausage on all sides, about 5 minutes, transfer to slow cooker.
3. Add onions to now-empty skillet and cook until softened and lightly browned, 5 to 7 minutes.
4. Stir in garlic and Cajun seasoning and cook until fragrant, about 30 seconds; transfer to slow cooker.
5. Stir in broth, water and peas.
6. Cover and cook until peas are tender, 9 to 10 hours on low or 6 to 7 hours on high.
7. Stir in collard greens and rice, cover and cook on high until rice is tender, 30 to 40 minutes.
8. Stir in hot sauce and season with salt, pepper and extra hot sauce to taste.

vegetable oil, kielbasa sausage, onions, garlic, cajun seasoning, chicken broth, water, blackeyed peas, collard greens, long grain white rice, hot sauce, salt

Taken from www.foodrepublic.com/recipes/slow-cooker-southern-black-eyed-pea-soup-recipe/ (may not work)