Black-Eyed Pea And Sausage Soup - cooking recipe

Ingredients

1 lb. black-eyed peas, washed and soaked 2 hours
2 Tbsp. bacon drippings
2 Tbsp. flour
1 large onion, chopped
6 green onions with tops, chopped
1/2 tsp. garlic powder
1/2 tsp. each: thyme and oregano
salt and pepper to taste
1/4 tsp. Tabasco sauce
2 c. chicken stock or broth
6 or more c. water
1 lb. Smokey Hollow hot link sausage, thinly sliced

Preparation

In a large heavy pot, make a roux of bacon drippings and flour. Add onion and cook until limp (medium heat).
Add green onions and saute about 2 minutes.
Add celery and seasonings; stir, cooking about 1 minute.
Turn heat to low; add peas, broth, water and sausage.
Stir.
Bring to a boil.
Cover and simmer 3 to 4 hours until peas are tender.
Stir occasionally.
Thirty minutes before serving, 1/4 to 1/2 cup sherry can be added if desired.
Serve with a green salad and French bread or cornbread.