re: R2R, Here's the Black Eyed Pea and Andouille Soup

Wink, I usually dice and remove the seeds. Either way it works. The whole ones can break down and I don't like the seeds when they do.

This is a recipe you can tinker with to fit your own tastes. I don't pre-saute the andouille/sausage, but you certainly can do that. If you do, it doesn't need to simmer as long as it might dry out a bit.

As with many soups, it's better the next day and you can adjust seasonings better the next day.

No pics. Sorry.