The Best Black-Eyed Pea Soup Recipes
Discover the best Black-Eyed Pea Soup recipe. Perfect for a cold winter night, this hearty soup combines pork sausage, ground beef, and flavorful spices. Serve with corn bread for the ultimate comfort food.
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 Rotel), undrained
- 1 4 ounce can chopped green chilies
- 4 beef bouillon cubes
- 4 teaspoons molasses
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon garlic salt
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
Instructions
- Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.
- Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.