Black-Eyed Pea, Veggie & Sausage Soup (Slow-Cooker)

Last weekend was a little cooler (unlike today) and I wanted a big pot of soup simmering away for the football game. I came across several recipes that called for peas, squash, a green (kale, spinach, etc.) and dumped all of this in the crockpot - except for the sausage. This is a hearty, spicy soup. You definitely should give it a go, you can substitute some of the ingredients with things you have in the pantry or freezer.

• 1 Vidalia onion, peeled and roughly chopped
• 2 medium carrots, peeled and roughly chopped (I used 3 smallish ones)
• 2 cups peeled and cubed butternut squash
• 3 cups cooked black eyed peas (2 15 ounce cans, drained and rinsed)
• 2 cups chopped kale (spinach, chard, collards or kale)
• 1 package Tofuky kielbasa, sliced
• 4 cups Chicken-less chicken broth
• 1 can (14 ounces) diced tomatoes
• 1 heaping teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme
• Salt and pepper to taste

This may be one of the worst pics I've ever taken, sorry!

In a large slow cooker, combine all ingredients. Give it a good stir. Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours.

Toss the sausage in a non-stick skillet and cook until brown on both sides.

Stir and adjust seasonings (adding salt and pepper to taste) before serving. Ladle the soup into  your bowl and top with 5-6 slices of sausage. Delicious! Leftovers are great, but I would keep the sausage separate from the soup, these are delicious sausages but get funky when left in liquids.