Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::8
Ingredients
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1 pound bulk pork sausage
1 pound ground beef
1 large onion, diced
4 cups water
3 (15 ounce) cans black-eyed peas, drained
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), undrained
1 (4 ounce) can chopped green chilies
4 beef bouillon cubes
4 teaspoons molasses
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
Directions
Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.
Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.