1 pound smoked sausage diced

1 medium onion, chopped

5 cloves garlic chopped

1 medium bell pepper, chopped

2 ribs celery, chopped

1 can Rotel tomatoes

1 pound black-eyed peas

5 beef bouillon cubes

6 bay leaves

1 medium cabbage, shredded

Water

The night before making soup, soak black-eyed peas in water per package instructions. The next day drain water from peas and set aside. Brown sausage. Add onion, garlic, bell pepper and celery to the pot. Sauté the vegetables for 2 minutes.

Add black-eyed peas, Rotel tomatoes, bouillon cubes, bay leaves, cabbage and enough water to cover the top of all the ingredients; about 1 inch.

Cook on medium fire with the lid on the pot for a couple of hours or until the peas become tender.

Note: You can also cook in a crock pot and have supper ready to bring to any gathering.

Carolyn Broussard, New Iberia