Name: Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Southern
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; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground cumin

Black-Eyed Pea Soup

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.

1 hr 15 min total 15 min prep 1 hr cook 8 416 cal

Instructions

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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.