Smoked Sausage & Black-Eyed Pea Soup
- 16 oz bag dried black eyed peas
- 2 lbs smoked sausage, sliced
- 2 Tbsp bacon drippings
- 1 onion diced
- 1 whole fresh jalapeno, minced
- 3-4 cloves garlic, minced
- 1 can rotel, mild or original
- 1 quart chicken broth
- 3 cups water
Soak peas in cold water overnight.
Drain the next day.
In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.
Add onion and cook for 5 more minutes
Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.
Add soaked peas, rotel with juice, chicken broth and water.
Bring to a hard boil.
Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.
Salt and pepper to taste.
Serve with Tabasco sauce and cornbread