Back Eye & Sausage Soup
 

I love all the fiber this easy soup provides.

Brown in olive oil: 1# sausage with a diced green pepper, a small diced onion and 4 diced cloves garlic.

Mix in soup pot: 2 cans undrained black eye peas, 1 can undrained black beans, 1 large can tomato juice, 1 can tomato chunks, 1/2 cup barley, 1 cup water, 4 carrots sliced thin, 1 quart beef broth *, 1 Andouille sausage cut lengthwise then sliced.

Mix spices together then stir into soup: 1 tsp each of cumin, dry mustard and chili powder. 1/2 tsp. each of curry powder, black pepper and sugar. Simmer slightly for several hours until carrots are done. Add 2 cups chopped spinach (kale works too) 15-20 minutes before serving.

* I make my own broth and freeze it for later use. I also freeze kale for later use.

Back eye peas? so funny. I haven't had black eye peas in ages but everything you mention on this forum sound so yummy! I"m coming over for dinner soon!!

Sounds good, except for the sausage. I like all the veggies. Will be making this soon. Thanks..

Sounds like a winning recipe! I love Andouille sausage, but rarely see it in our stores. I'll have to go hunting online.

I made your recipe and it is delicious! Thanks for sharing.