Southern black-eyed pea soup from Slow Cooker Revolution, Volume 2: The Easy-Prep Edition: 200 All-New, Ground-Breaking Recipes by America's Test Kitchen Editors

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Notes about this recipe

  • Aggie92 on November 22, 2014

    Solid 4 star recipe and easy to throw together. First off, there is no need to precook the onions & garlic. They turned to mush and completely disappeared in the broth. The directions for cooking the collard greens and kielbasa should be reversed. No Southern home cook simmers collard greens for only 30 minutes. And kielbasa completely looses it's flavor if left in the slow cooker for hours and hours. The Cajun seasoning was undetectable, 1 tsp is not enough. Skip it and add 1/4 - 1/2 tsp crushed red pepper for a little spice. The wild rice, while contributing to the earthiness of the dish was nice, I think it could be safely omitted. It is an awfully expensive product and doesn't shine in the soup. I did love that the black-eyed peas were put in dry with no presoaking or precooking. So convenient. Stirred a couple tablespoons of cider vinegar into the finished soup to give it that delicious pot liquor flavor. Served with corn muffins and vinegar pepper sauce.

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