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Black-Eyed Pea Soup

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Black-Eyed Pea Soup

Directions

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Ingredients :

  • 1 pound bulk pork 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
  • ¾ teaspoon garlic salt
  • ½ teaspoon salt
  • 1 (4 ounce) can chopped green chilies
  • 4 teaspoons molasses
  • 4 beef bouillon cubes
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cumin
  • Methods :

  • In a large Dutch oven, cook and stir the pork 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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