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Slow-Cooker Black-Eyed Pea and Sausage Soup

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By Betty Crocker Kitchens
Updated Sep 14, 2012
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Slow cook your way to this Southern-style dinner! Enjoy this black-eyed pea, turkey sausage and veggies soup for a delightful meal.

Slow-Cooker Black-Eyed Pea and Sausage Soup

  • Prep Time 15 min
  • Total 8 hr 30 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 2 cans (15 to 16 oz each) black-eyed peas, drained, rinsed
  • 12 oz smoked turkey kielbasa sausage, cut lengthwise in half, then sliced crosswise
  • 4 medium carrots, chopped (2 cups)
  • 4 cloves garlic, finely chopped
  • 1 cup uncooked wheat berries
  • 2 cups water
  • 3 cans (14 oz each) reduced-sodium beef broth
  • 2 cups shredded fresh spinach
  • 1 teaspoon dried marjoram leaves
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3- to 4-quart slow cooker, mix all ingredients except spinach and marjoram.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 9 hours.
  • Step 
    3
    Stir in spinach and marjoram. Cover; cook on Low heat setting about 15 minutes longer or until spinach is tender.

Nutrition

350 Calories
8g Total Fat
25g Protein
47g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1050mg
44%
Potassium
840mg
24%
Total Carbohydrate
47g
16%
Dietary Fiber
9g
36%
Sugars
3g
Protein
25g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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