serves 4 to 6

1 lb dry black-eyed peas or 3 15 oz. cans
4 cups water
3 cups chicken broth(see
FarOut Food's tip on
chicken stock)
3 slices bacon, diced
11/2 lbs. pork sausage, copped or crumbled
1 lg. onion, diced
2 stalks celery, sliced
1 lg. carrot, diced
1 red bell pepper, diced
1 tsp. garlic salt
2 Tblsp. diced fresh garlic
1/2 Tblsp. black pepper
bottled hot pepper sauce to taste
1 cup wild long grain rice

Add dry black-eyed peas to soup pot, cover with water until water level is one inch above beans and set heat to high. Once water is boiling reduce heat to medium high for one hour or until peas are soft. (If you are using canned black-eyed peas add 4 cups of water and 3 cups of chicken broth to 3 cans of peas and set heat to medium). Note: If you are using dry peas starch from the peas will settle to the bottom as they cook. When the peas are soft look at the excess water. If there is a lot of water that is clearer at the top pour off and save the liquid in the pot that is thicker. It is easier to add water to a thick soup to thin it out than it is to thicken a soup which is too thin.

Add 3 cups of chicken broth (see FarOut Food's tip on chicken stock), 1 cup long grain wild rice to soup pot and reduce heat to medium; cover.

In a sauté pan on medium high add pork sausage, bacon and garlic. Cook for 3 minutes. Add onions, carrot and sauté for another 3 minutes or until carrots are softened. Stir in water as needed to prevent mix sticking to the bottom. Add celery, bell pepper, garlic salt (optional), black pepper and hot pepper sauce and reduce heat to simmer for 5 to 10 minutes. Combine mixture to soup pot, stir and cover for 5 minutes or until rice is done