Beazell's Cook Book

Black-eyed Peas & Cabbage Crock Pot Soup

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Black-Eyed Peas & Cabbage Crock Pot Soup  




1 pound dried black-eyed peas, picked over for stones and rinsed

1/2 pound Andouille or green onion sausage, sliced into bite sized pieces

3 cups water

4 cups chicken stock

1 small onion, chopped

1 small red bell pepper, chopped

2 ribs celery, chopped

2 cloves garlic, minced

1/2 small head of cabbage, chopped

3 tablespoons Beazell's Cajun Seasoning



Combine all ingredients in a crock pot and stir the mixture thoroughly.  Place the crock pot cover on and cook on low for 6 to 8 hours.  Excellent when served over cooked rice with pepper vinegar.


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