Quick fix

Slow Cooker

Black-Eyed Pea and Sausage Soup

6 servings | Prep Time: 15 Minutes | Start to Finish: 8 Hours 30 Minutes

• 2 cans (15 to 16 oz each) black-eyed peas, drained, rinsed
• 12 oz smoked turkey kielbasa, halved lengthwise, sliced
• 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 leaves
• 1 teaspoon dried marjoram leaves

1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except spinach and marjoram.

2 Cover; cook on Low heat setting 8 to 9 hours.

3 Stir in spinach and marjoram. Cover; cook about 15 minutes longer or until spinach is wilted.

1 Serving: Calories 350; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 30mg; Sodium 1220mg; Total Carbohydrate 49g (Dietary Fiber 10g); Protein 23g Exchanges: 1 Starch, 2 Other Carbohydrate, 1 Vegetable, 1 Very Lean Meat, ½ Lean Meat, 1 Medium-Fat Meat Carbohydrate Choices: 3

Use It Up Try other greens—like Swiss chard, mustard greens or turnip greens—solo or in combination with the spinach.

If you like andouille sausage, a Cajun favorite, try it in this soup instead of the kielbasa to give it a kick.