Recipe of the Week: Black Eyed Pea Soup

Up until I started making this soup, black-eyed peas topped my list of foods to avoid, along with pork rinds and lobster. Shell fish are just not my thing.

Anyway, I started making this super delicious treat sometime last year, and we Sloans eat it at least once a month. The soup is served atop mashed potatoes or brown rice, your choice!!

Recipe as follows:

• 2 packages frozen black eyed peas
• 1 chopped onion
• 1 cup fresh parsley or half cup dried
• 1 green pepper chopped
• 1 tablespoon garlic salt
• 1 teaspoon red pepper
• 3 dashes hot sauce
• 1 tablespoon worcestershire sauce
• 18 ounce can tomato sauce
• 1/4 teaspoon dried oregano
• 1/4 teaspoon thyme
• Turkey Sausage (the big long ones that look like two monster hot dogs; butterball makes a great one)

1. cook peas according to package instructions for 30 minutes
2. Add tomato sauce, chopped onion, green pepper, garlic salt, red pepper, hot sauce and worcestershire sauce and oregano. Add turkey sausage.
3. Let simmer for 45 minutes

Serve hot over mashed potatoes or brown rice.