Black-Eyed Pea Soup

Eric

Hearty black-eyed pea soup is almost a stew, it's so chock-full of ground beef, pork sausage, and tomatoes. Credit and thanks go to VICOLA for the original recipe.

Modified from: Black-Eyed Pea Soup

Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 8 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion and garlic over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the broth and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, salt, molasses, black pepper, and cumin until thoroughly mixed.
  2. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.

Reviews

Read all reviews 0

Other stories that may interest you