Slightly tweaked this one from online. Great recipe with some good spice and lots of flavor.
4 brats (chicken with onion and bell pepper is perfect!), sliced thin
1 lb dried black-eyed peas, soaked overnight
3/4 green bell pepper, diced
1 serrano chile, sliced thin and diced
1 c chicken broth
1 c ham/pork broth or soup base
(may need to add a little more water for consistency)
2 cloves garlic
1/2 t cumin
1/2 t Italian seasoning
1 t salt
dash black pepper
Dump all the ingredients in the crockpot and cook on high for 3-4 hours or low for 6-8. Soup is done when beans are tender. May need to add extra water as it cooks to keep the consistency right.
Could also be cooked over the stovetop instead of the crockpot to preserve more of the solid beans. Again, cook until beans are tender.
4 brats (chicken with onion and bell pepper is perfect!), sliced thin
1 lb dried black-eyed peas, soaked overnight
3/4 green bell pepper, diced
1 serrano chile, sliced thin and diced
1 c chicken broth
1 c ham/pork broth or soup base
(may need to add a little more water for consistency)
2 cloves garlic
1/2 t cumin
1/2 t Italian seasoning
1 t salt
dash black pepper
Dump all the ingredients in the crockpot and cook on high for 3-4 hours or low for 6-8. Soup is done when beans are tender. May need to add extra water as it cooks to keep the consistency right.
Could also be cooked over the stovetop instead of the crockpot to preserve more of the solid beans. Again, cook until beans are tender.
