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.