Black Eyed Pea and Sausage Soup

Black Eyed Pea and Sausage Soup
Yield - 6 to 8 servings.

2 cups dried black eyed peas, 12oz, soaked overnight, rinsed
1/2 pound bacon, cut into 1/2" pieces
1 large red onion, minced
2 tablespoons garlic, chopped
6 cups broth
1/4 cup tomato paste
2 teaspoons oregano
1 bay leaf
salt
1 teaspoon crushed red pepper flakes
3 tablespoons brown sugar
1/2 pound kielbasa, cut into 1" pieces
1/3 cup chopped bell pepper
1/3 cup chopped parsley

In pressure cooker, saute bacon until crisp. Add onion and garlic
and cook until onion is softened, about 3 mins. Add peas to bacon
mixture and stir well. Add broth, tomato paste, oregano, bay leaf,
salt, pepper flakes, and brown sugar. Stir until thoroughly mixed.
Secure lid. Over high heat, develop steam to high pressure. Reduce
heat to maintain pressure and cook 5 mins. Release pressure accdg.
to manufacturer' s directions . Remove lid. Add kielbasa, bell
pepper, and parsley to pea soup. Bring to a boil over high heat
and cook, uncovered, 3 mins., stirring occasionally.



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