Black-Eyed Pea Soup

This black-eyed pea soup is a great New Year’s meal and perfect on a cold winter night. Serve this comfort food with corn bread.

Preparation Details

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Servings: 8

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 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

Steps

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.