Black-Eyed Pea Soup
Since we raise our own pigs, I like to use ground pork in this zesty soup. But I've used ground beef with equally good results. Green chilies give this dish some Southwestern flair. —Mary Lou Chernik, Taos, New Mexico
12 ServingsPrep: 5 min. Cook: 55 min.
- 1-1/2 pounds ground pork
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
- 2 cups water
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon beef bouillon granules
- 1 tablespoon molasses
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- In a large soup kettle or Dutch oven, cook the pork, onion and garlic
- over medium heat until meat is no longer pink; drain. Stir in the
- remaining ingredients; bring to a boil. Reduce heat; cover and
- simmer for 45 minutes. Yield: 12 servings (about 3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 173 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 597 mg sodium, 11 g carbohydrate, 2 g fiber, 13 g protein.