I had about an hour last night to throw together some dinner and I decided to use a soup that has become a family favorite in the last several months. I was thinking about how easy and yummy and healthy it is and how there might be others out there who would benefit from the recipe. Actually, my sister in law asked me for it several weeks ago, so she can now just get it from here. =)
This is my adaptation of the Black-Eyed Pea and Sausage Soup from the Betty Crocker Whole Grains cookbook.
2 cans black-eyed peas rinsed and drained (I use dried- it’s cheaper- I’ll talk about this more later)
12 oz smoked sausage link, quartered (I use the hilshire farms smoked sausage…when it’s on sale and I have coupons, I stock up and freeze them)
2 cups chopped carrots
4 cloves garlic, finely chopped
1 c uncooked wheat berries
2 c water
3 cans (14oz) beef broth
2 cups spinach
1 tsp thyme
bay leaf or two if you want
1 tsp (to taste) tabasco sauce
salt and pepper to taste
Option #1 Throw all this into the crockpot in the morning and cook all day- for this method, I would put the black eyed peas and wheat berries in a pot and boil them for about an hour and then drain and add to crockpot.
Option #2 if you’re in a hurry, add everything into a large pot on the stove. Even the dried peas. Bring to a boil. Simmer for about 1 hour. The wheat berries will still have a nice little crunch to them, but if you boil for a little longer, they should soften…but I kinda like them crunchy.
The amazing thing about this soup is that EVERY single person in my family likes this soup and eats it without complaining. And even though it looks a little “scary” healthy, everyone that I’ve made it for has loved it.
This is nicely paired with my recipe for Cheese and Garlic Drop Biscuits
2 c flour
1 tsp salt
2 1/2 tsp baking powder
1/3 c oil
2/3 c milk
1 c shredded cheddar cheese
Mix dry ingredients together, add milk and oil and stir together- dough will be sticky. If you use whole wheat pastry flour like I do, you may want to add a little less of the wet ingredients. Stir in shredded cheese.
Drop by spoonful onto a cookie sheet. Bake about 10 min @ 450.
While the biscuits are baking, melt 1/2 a stick of butter. Add 1/2 tsp each of garlic salt and garlic powder. Add 1 tsp of dried parsley. When you remove the biscuits from the oven, immediately either brush the butter mixture over the tops of the biscuits with a pastry brush- or spoon over the top of each. The butter will soak into the biscuit. Eat them warm and it will be one of the best things you’ve ever eaten. They’re similar to the bread that is served to you at Red Lobster.
Now you all know what to make for dinner! Enjoy!
That is yummy, yummy soup! We loved it