Black Eyed Pea Stew

Slow cooker soups - made ahead for a daily lunch makes a nice warm lunch.

1 1/4 Lb Hot Italian Sausage
3 Cloves Minced Garlic
14.5 Ounces Petite Diced Tomatoes
1 Quart Chicken Stock
1 Lb Dried Black Eyed Peas
4 Cups Cold Water
1/4 Tsp Salt
1/4 Tsp Pepper

In a large stock pot or dutch oven, brown the sausage.  Cook through, drain.  Add garlic to the pan and cook for a minute or two or until fragrant.  Return sausage to the pan and stir in the remaining ingredients.  Bring to a simmer and simmer for 1 hour.  Transfer to a slow cooker and cook on high for 2 to 2 1/2 hours until peas are softened.