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Thursday, August 6, 2015

Black-eyed Pea Soup

Ingredients

  • Servings: 8
  • 1 pound bulk lamb 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 teaspoon worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1 (4 ounce) can chopped green chilies
  • 4 teaspoons molasses
  • 4 beef bouillon cubes
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • in a large dutch oven, cook and stir the lamb sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
  • bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.

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