Black-Eyed Pea Soup

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 3/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 1 (4 ounce) can chopped green chilies
• 4 teaspoons molasses
• 4 beef bouillon cubes
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bulk pork sausage, ground beef and diced onion in a large pot over medium heat, breaking up the meat, until no pink remains and the meat reaches 160°F (71°C), about 10 minutes. Drain off excess fat.

2. Add water to the pot and crumble in the beef bouillon cubes, stirring until dissolved.

3. Stir in the drained black-eyed peas, diced tomatoes, the undrained diced tomatoes with green chile peppers, and the chopped green chilies.

4. Stir in the Worcestershire sauce, garlic salt, salt, molasses, ground black pepper and ground cumin.

5. Bring to a boil, then reduce the heat to low and simmer partially covered for about 45 minutes, stirring occasionally, until the flavors have blended.

6. Taste and adjust the seasoning, then serve hot.