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Hearty Black-Eyed Pea Soup

Alice Jarrell of Dexter, Missouri waited a long time to get this favorite recipe—but it was well worth it. "I had eaten this soup countless times at a small restaurant in our town," she tells. "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
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    12-16 servings (4 quarts)

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 chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 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

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

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