Black-Eyed Pea Soup

Black-Eyed Pea Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 1:25 hours
Servings Prep Time
8 servings 1:25 hours
Black-Eyed Pea Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 1:25 hours
Servings Prep Time
8 servings 1:25 hours
Ingredients
  • 1 lb bulk pork sausage
  • 1 lb grassfed ground beef
  • 1 large onion diced
  • 4 cups water
  • 3 15-oz cans black-eyed peas drained
  • 1 28-oz can diced tomatoes
  • 1 10-oz can diced tomatoes with green chilies undrained
  • 1/4 tsp ground cumin
  • 1 tsp worcestershire sauce
  • 3/4 tsp garlic salt
  • 1/2 tsp sea salt
  • 1 4-oz can chopped green chilies
  • 4 tsp molasses
  • 4 cubes beef bouillon
  • 1/4 tsp ground black pepper
Servings: servings
Units:
Instructions
  1. In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, 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.
Recipe Notes

Vitamin B9 (Folate) – water soluble vitamin needed for DNA synthesis and repair, cell division, and cell growth

  • Favorite Recipes
  • Recent Posts