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Black-Eyed Pea Soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Hearty black-eyed pea soup with beef, sausage, chilies, onions, and spicy tomatoes for a comforting New Year's dish.
Ingredients:
  • 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 RO*TEL®), undrained
  • 1 (4 ounce) can chopped green chilies
  • 4 beef bouillon cubes
  • 4 teaspoons molasses
  • 1 teaspoon Worcestershire sauce
  • 0.75 teaspoon garlic salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground cumin
Instructions:
  • Start by heating a Dutch oven over medium heat. Cook and stir the pork sausage, ground beef, and onion in the pot until the meat is no longer pink, for about 10 to 12 minutes. Once done, drain off any excess fat. Next, pour in the water and stir in the 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 everything is thoroughly mixed. Enjoy the flavorful result!
  • Bring the soup to a lively boil. Lower the heat, cover the pot, and let it gently simmer for 45 minutes.

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