LONG VERSION:
About six years ago I got one of those Betty Crocker cookbooks that they used to sell in the grocery stores in the check-out aisle. It was a crock-pot cookbook, and being a working woman in those days, I had recently discovered the wonders of crock-pot cooking (the 15-minute prep time, the easy clean-up, and the wonderful aroma of a home-cooked meal that greeted me as soon as I walked in the door after a long day at work). I tried one 0f the recipes, and it was DELICIOUS. So tasty. Then we moved, and the cookbook became lost in all our stuff for several years. I went through all our boxes (finally, lol!) last year, and still didn't find it. I mourned the loss of that wonderful recipe, and resigned myself to life without that wonderful soup.
Then, eureka!! Last week, I was looking for an invoice, scouring all the paperwork in the garage and our house, when lo and behold, in the back corner of a cabinet, a mini-cookbook caught my eye! Yeah! I found it. I made it today, and it is just as delicious as I remember, so I thought I'd share it with you, in case any of you are as in love with crock pots as I am :)
SHORT VERSION:
This is a delicious soup recipe for anyone who might want to try it:
BLACK-EYED PEAS AND SAUSAGE SOUP
2 cans (15-16 oz. each) black-eyed peas, rinsed and drained (I couldn't find black-eyed peas, so I used canned white beans)
1 pkg (16 oz.) smoked turkey kielbasa sausage, cut lengthwise in half and then sliced
4 medium carrots, chopped (my kids don't like cooked carrots, so I shredded them)
4 cloves garlic, minced
1/2 c. uncooked wheat berries (I don't know what those are, so I used barley instead)
1 c. water
3 cans (14 oz. each) beef broth
2 c. shredded fresh spinach
1 t. marjoram leaves (I don't usually have this on hand, so I just skipped this step)
Mix all ingredients in a 3 1/2 to 4 quart crock pot (except the spinach and marjoram leaves). Cover and cook on low for 8 to 9 hours or until wheat berries are tender. Stir in spinach and marjoram. cover and cook for 15 minutes or until spinach is tender. Makes 6 servings.
About six years ago I got one of those Betty Crocker cookbooks that they used to sell in the grocery stores in the check-out aisle. It was a crock-pot cookbook, and being a working woman in those days, I had recently discovered the wonders of crock-pot cooking (the 15-minute prep time, the easy clean-up, and the wonderful aroma of a home-cooked meal that greeted me as soon as I walked in the door after a long day at work). I tried one 0f the recipes, and it was DELICIOUS. So tasty. Then we moved, and the cookbook became lost in all our stuff for several years. I went through all our boxes (finally, lol!) last year, and still didn't find it. I mourned the loss of that wonderful recipe, and resigned myself to life without that wonderful soup.
Then, eureka!! Last week, I was looking for an invoice, scouring all the paperwork in the garage and our house, when lo and behold, in the back corner of a cabinet, a mini-cookbook caught my eye! Yeah! I found it. I made it today, and it is just as delicious as I remember, so I thought I'd share it with you, in case any of you are as in love with crock pots as I am :)
SHORT VERSION:
This is a delicious soup recipe for anyone who might want to try it:
BLACK-EYED PEAS AND SAUSAGE SOUP
2 cans (15-16 oz. each) black-eyed peas, rinsed and drained (I couldn't find black-eyed peas, so I used canned white beans)
1 pkg (16 oz.) smoked turkey kielbasa sausage, cut lengthwise in half and then sliced
4 medium carrots, chopped (my kids don't like cooked carrots, so I shredded them)
4 cloves garlic, minced
1/2 c. uncooked wheat berries (I don't know what those are, so I used barley instead)
1 c. water
3 cans (14 oz. each) beef broth
2 c. shredded fresh spinach
1 t. marjoram leaves (I don't usually have this on hand, so I just skipped this step)
Mix all ingredients in a 3 1/2 to 4 quart crock pot (except the spinach and marjoram leaves). Cover and cook on low for 8 to 9 hours or until wheat berries are tender. Stir in spinach and marjoram. cover and cook for 15 minutes or until spinach is tender. Makes 6 servings.
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