Black-Eyed Pea Soup
Description
This black-eyed pea soup is loaded with ground beef, pork sausage, chilies, onion, and spicy tomatoes for a hearty and comforting New Year's meal.
Ingredients
•
1 pound bulk pork sausage
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1 pound ground beef
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1 large onion, diced
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4 cups water
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3 (15 ounce) cans black-eyed peas, drained
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1 (28 ounce) can diced tomatoes
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1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
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1 (4 ounce) can chopped green chilies
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4 beef bouillon cubes
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4 teaspoons molasses
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1 teaspoon Worcestershire sauce
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3/4 teaspoon garlic salt
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground cumin
Directions
1
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.
2
Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.