Black-Eyed Pea Soup

asian korean soup sweet spicy savory umami hard medium

Prep

25 min

Cook

50 min

Total

75 min

Ingredients (15)

1 pound bulk pork sausage g

1 pound ground beef g

1 large onion, diced g

4 cups water g

3 (15 ounce) cans black-eyed peas, drained g

1 (28 ounce) can diced tomatoes g

1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel), undrained g

1 (4 ounce) can chopped green chilies g

4 beef bouillon cubes g

4 teaspoons molasses g

1 teaspoon Worcestershire sauce g

¾ teaspoon garlic salt g

½ teaspoon salt g

¼ teaspoon ground black pepper g

¼ teaspoon ground cumin g

Nutrition

kcal

fat

carbs

protein

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.