Forgive me for rushing through this post (really, who am I kidding…I’m sure you’re all glad to get a little brevity from me now and then) but I have to get this recipe out ASAP. Want to know why?
Because my brother asked for it, and my brother NEVER READS MY BLOG.
I figure if I can get this recipe posted before he asks for it again, then I can just direct him here, and maybe-just maybe-he will freaking support his big sister in her writing/cooking/photography endeavors.
I’m half kidding. He is very supporting and very encouraging and we talk about food and business and photography all the time. But he still NEVER READS MY BLOG.
Love you bunches Jake.
Hope you all like the soup! It’s one of my faves…so much flavor, and healthy too. Perfect for a cold day…we had it on New Years!
4 slices bacon, chopped (uncooked)
1 small onion, chopped
1 bell pepper, chopped
1/2 package smoked turkey sausage, halved and sliced (I use Butterball…it some with two links, I use one)
2 cloves garlic, minced
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 Tbs Worcestershire
Dash hot pepper sauce (like Frank's)
1 can whole tomatoes
1 can RoTel
2 cans black-eyed peas
1-2 c chicken broth or water
Small handful of cilantro, chopped
- In a soup pot set over medium heat, sauté the bacon pieces until slightly browned. Add the onion and bell pepper and cook until veggies begin to soften. Add the sausage, and cook a few minutes longer. I like the sausage to take on some color and brown a bit, but if you don't want to wait, that's fine. It will still be good!
- Next add in the garlic and spices and cook for another minute or until fragrant. Sprinkle a dash of hot sauce over the veggies, and add in the Worcestershire. Stir.
- Lastly, add tomatoes, RoTel, black-eyed peas, and chicken broth/water. Let simmer for 10-15 minutes, then add in cilantro right before serving.