Quick Hoppin' John Soup

QUICK HOPPIN' JOHN SOUP

1 pound sage pork sausage (I use Jimmy Dean) 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet 2 (15 ounce) cans black-eyed peas, drained 2 (14.5 ounce) cans diced tomatoes, with liquid 2 (14 ounce) cans chicken broth 2 cups water salt to taste

1. Crumble sausage into a skillet over medium heat and cook until evenly brown and no longer pink. 2. In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

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 * SF&SC Y-Group