Black-eyed Pea Soup With Hamburger |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A recipe clipped from Crafting Traditions magazine. According to the article, the recipe poster had asked a local restaurant for the recipe many times. Eventually, when the restaurant owner retired, he shared the recipe with the customer. A good choice for New Year's festivities. I have lightened some of the ingredients, but you may use the original full calorie versions if you prefer. Ingredients:
1 lb lean bulk turkey sausage or 1 lb pork sausage (such as jimmy dean) |
1 lb lean ground beef |
1 large onion, diced |
4 cups water |
3 (15 ounce) cans black-eyed peas, rinsed and drained |
1 (28 ounce) can diced tomatoes, with canning juices |
1 (10 ounce) can diced tomatoes with mild green chilies, undrained (such as ro-tel) |
1 (4 ounce) can chopped green chilies |
4 beef bouillon cubes |
4 teaspoons molasses |
1 teaspoon worcestershire sauce |
3/4 teaspoon garlic salt |
1/2 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
1/4 teaspoon ground cumin |
Directions:
1. In a large stockpot, brown sausage and beef with onion until no longer pink; drain off fat.
2. Return meat and onions to the same pot and add all remaining ingredients.
3. Bring to a boil, then reduce heat to a simmer, cover, and let simmer for 45 minutes.
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