Black-Eyed Pea Soup

Total Time Prep: 10 min. Cook: 1 hour
Yield 16 servings (4 quarts)
This black-eyed pea soup might taste like it simmered on the stove all day long, but it takes just an hour to whip up. Perfect for busy weeknights, the hearty soup is comforting and packed with flavor.

Ingredients

  • 1 pound bulk pork sausage
  • 1 pound ground beef
  • 1 large onion, chopped
  • 4 cups water
  • 3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (4 ounces) chopped green chiles
  • 4 beef bouillon cubes
  • 4 teaspoons molasses
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin

Directions

  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 serving: 145 calories, 8g fat (3g saturated fat), 24mg cholesterol, 731mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 9g protein.

I had eaten this soup countless times at a small restaurant in our town. 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
Recipe Creator