Hearty Black-Eyed Pea Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Alice Jarrell of Dexter, Missouri waited a long time to get this favorite recipebut it was well worth it. I had eaten this soup countless times at a small restaurant in our town, she tells. When the owner finally retired, he said I deserved the secret recipe and passed it along. Now, my family enjoys it at least once a month! Alice Jarrell, Dexter, Missouri Ingredients:
1 pound bulk pork sausage |
1 pound ground turkey or beef |
1 large onion, chopped |
4 cups water |
3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained |
1 can (28 ounces) diced tomatoes, undrained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (4 ounces) chopped green chilies |
4 beef bouillon cubes |
4 teaspoons molasses |
1 teaspoon worcestershire sauce |
3/4 teaspoon garlic salt |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
Directions:
1. In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Yield: 12-16 servings (4 quarts).
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