Name: Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Bulk pork sausage - 1 pound; Ground beef - 1 pound; Onion, diced - 1 large; Water - 4 cups; Black-eyed peas, drained - 3 (15 ounce) cans; Diced tomatoes - 1 (28 ounce) can; Diced tomatoes with green chile peppers (such as RO*TEL®), undrained - 1 (10 ounce) can; Worcestershire sauce - 1 teaspoon; Garlic salt - ¾ teaspoon; Salt - ½ teaspoon; Chopped green chilies - 1 (4 ounce) can; Molasses - 4 teaspoons; Beef bouillon cubes - 4; Ground black pepper - ¼ teaspoon; Ground cumin - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Black-Eyed Pea Soup

1. Bulk pork sausage - 1 pound

2. Ground beef - 1 pound

3. Onion, diced - 1 large

4. Water - 4 cups

5. Black-eyed peas, drained - 3 (15 ounce) cans

6. Diced tomatoes - 1 (28 ounce) can

7. Diced tomatoes with green chile peppers (such as RO*TEL®), undrained - 1 (10 ounce) can

8. Worcestershire sauce - 1 teaspoon

9. Garlic salt - ¾ teaspoon

10. Salt - ½ teaspoon

11. Chopped green chilies - 1 (4 ounce) can

12. Molasses - 4 teaspoons

13. Beef bouillon cubes - 4

14. Ground black pepper - ¼ teaspoon

15. Ground cumin - ¼ teaspoon

How to cook deliciously - Black-Eyed Pea Soup

1. Stage

In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.

2. Stage

Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.