Taste of Home
Hearty Black-Eyed Pea Soup
TOTAL TIME: Prep: 10 min. Cook: 1 hour
YIELD: 16 servings (4 quarts).
Alice Jarrell of Dexter, Missouri waited a long time to get this favorite recipe—but it was well worth it. "I had eaten this soup countless times at a small restaurant in our town," she tells. "When the owner finally retired, he said I deserved the secret recipe and passed it along. Now, my family enjoys it at least once a month!"—Alice Jarrell, Dexter, Missouri
Ingredients
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1 pound bulk pork sausage
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1 pound ground beef
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1 large onion, chopped
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4 cups water
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3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
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1 can (28 ounces) diced tomatoes, undrained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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1 can (4 ounces) chopped green chiles
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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 pepper
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1/4 teaspoon ground cumin
Directions
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1.
In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Nutrition Facts
1 each: 145 calories, 8g fat (3g saturated fat), 24mg cholesterol, 731mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 9g protein.
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