A hearty and flavorful soup inspired by Southern cuisine, perfect for a comforting meal.
Heat a large saucepan over medium heat and cook the sausage until browned, breaking it into small pieces as it cooks.
Using smoked sausage adds a depth of flavor to the soup.
Remove the sausage from the pan and set aside. In the same pan, sauté the diced onion, celery, bell pepper, and minced garlic until softened.
Sautéing the vegetables in the sausage drippings enhances their flavor.
Add the diced tomatoes, tomato sauce, water, rice, salt, and black pepper to the pan. Stir well to combine.
Ensure the rice is evenly distributed to cook uniformly.
Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes, stirring occasionally.
Cover the pan partially to maintain a gentle simmer.
Add the cooked black-eyed peas and the reserved sausage to the pan. Stir and cook for an additional 15 minutes.
Taste and adjust the seasoning if needed at this stage.
Serve the soup hot, garnished with fresh parsley if desired, alongside cornbread or your favorite bread.
Serving with cornbread complements the flavors of the soup perfectly.
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