Black-Eyed Pea Soup Recipe

Prep Time::15 mins

Cook Time:: 1 hr

Total Time:: 1 hr 15 mins

Servings::8

Ingredients

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Original recipe (1X) yields 8 servings

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.

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