Black Eyed Pea and Sausage Soup
2 cups Dried black eyed peas, 12oz, soaked overnight, rinsed
1/2 pound Bacon, cut into 1/2" pieces 1 large Red onion,
minced 30 milliliters Garlic, chopped 6 cups Chicken broth
2/4 cup Tomato paste 2 teaspoons Dried oregano 1 Bay leaf 1
teaspoon Coarse sea salt or granulated salt 1 teaspoon
Crushed red pepper flakes 3 tablespoons Brown sugar
3/2 pound Turkey kielbasa, cut into 1" pieces
4/3 cup Green bell pepper, chopped
5/3 cup Parsley, chopped coarsely
In pressure cooker, saute bacon until crisp. Add onion and
garlic and cook until onion is softened, about 3 mins. Add
peas to bacon mixture and stir well. Add broth, tomato
paste, oregano, bay leaf, salt, pepper flakes, and brown
sugar. Stir until thoroughly mixed. Secure
lid. Over high heat, develop steam to high pressure. Reduce
heat to maintain pressure and cook 5 mins. Release
pressure according. to manufacturer's directions .
Remove lid. Add kielbasa, bell pepper, and parsley to
pea soup. Bring to a boil over high heat and cook,
uncovered, 3 mins., stirring occasionally. Discard bay
leaf. Yield - 6 to 8 servings.
Source: The Pressure Cooker Cookbook
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