Recipe by VICOLA
"This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread."
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bulk pork sausage
3 (15 ounce) cans
black-eyed peas, drained
1 (28 ounce) can
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (4 ounce) can
chopped green chilies
beef bouillon cubes
ground black pepper
I'm not a fan of black-eyed peas, but my wife is Southern and I wanted her to fulfill her New Year's requirement. This soup is incredibly delicious. I did substitute beef broth for the water / bouillon and I left out the chilies, otherwise I stayed true to the recipe. The Ro-Tel tomatoes brought the perfect amount of heat for us. This soup is very meaty and the black-eyed peas play a supporting role, bringing a pleasant complexity to the flavor. If you really like them I think that you could easily add another can without overwhelming the soup. I made Grandmother's Buttermilk Cornbread to go with it. Tomorrow's leftovers will be with rice. I can hardly wait.
I didn't care for this soup at all, but the men of the house loved it. I just durn like the flavored of beef and sausage mixed together. I'd do it again differently if the guys want me to, but otherwise I wouldn't make a new attempt.
Excellent!!! I didn't have pork sausage so I ground some pork sirloin with my Kitchen Aid mixer and used that. Since it wasn't seasoned as sausage I added about 1/2 teaspoon sage and extra garlic salt. That's the only change I made and this stuff is wonderful!
I'm serving with cornbread and can't wait until time to eat! Try this, it is excellent!!!
edited...Dinner is over and we enjoyed every bite! I'm almost afraid to try it with the sausage since the ground pork was so good! I will, however, try the sausage next time and report back. :)
Searching for a soup to use spicy sausage and frozen black-eyed peas, I found this recipe. And it wasn't until now did I realize the recipe also called for ground beef... musta skimmed over that the first time... Good thing this soup has room for error, er adjustment. Having unintentionally omitted one of the proteins, I did add some celery and small-dice pepper along with the onion (and garlic!). For the remainder of the recipe, I pretty much followed the listed ingredients, possibly adjusting here and there as the soup was stirred and sampled. I finished the soup with an ample dusting of Cajun seasoning and served gumbo-style with a mound of rice and a wedge of cornbread alongside.
Dang this was outstanding! I added a dollop of sour cream and sprinkled with fresh tomatoes. in each bowl and we passed the hot sauce. Thank you!
Absolutely delish!! This is a quick and easy meal that tastes fantastic! My husband and the kids loved it. We served it with salad and corn chips. The only change I made was adding pinto beans and navy beans instead of the black-eyed peas. It is all I had on hand. Black-eyed peas are beans anyway so I can't imagine the taste would be that much different if I had used the black-eyed peas. This recipe is absolutely worth making. It is so easy and uses ingredients that many people would have on hand. YUM!
This was delicious! It was a last minute meal and I happened to have 3 cans of black eyed peas! The only change I made was adding 2 cans of Rotel, and not the extra can of green chilies. The whole family liked it - 11 and up.
This was very good!!! I can see adapting this with a different bean for those that are not fans of black eyed peas. I served over cornbread with a dollop of chow chow. I am posting a picture and took like 10 shots, it does not photograph well!!!! but don't let that deter you from trying it as 5 stars is in order! This is perfect for good luck on New Years Day, bet it would fabulous served over rice too, thanks for sharing!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Black-Eyed Pea Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 179
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