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This is one of my go-to dinner recipes. It’s an easy and cheap dinner for those chilly nights. I’ve even been known to make this soup in the heat of the summer.
Soak the peas overnight, in a bowl covered in cold water. The next day drain off the water. Or you can use my quick method. Just rinse and soak in hot water for about 10-20 minutes.
Add the drained peas and all of the other ingredients into your crockpot. The water should be completely covering the ingredients when you start. As they cook, watch for evaporation. You may need to add a little water to keep everything covered while cooking.
Put on the lid and cook on low for 5 to 6 hours or on high 3 to 4 hours.
Serve hot over rice, crackers or cornbread with more hot sauce on the table.
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!