Black-Eyed Pea Soup

Black-Eyed Pea Soup

42
VICOLA 1

"This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread."

Ingredients

1 h 15 m {{adjustedServings}} servings 416 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 2228 mg
  • 89%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

42
  1. 52 Ratings

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I'm not a fan of black-eyed peas, but my wife is Southern and I wanted her to fulfill her New Year's requirement. This soup is incredibly delicious. I did substitute beef broth for the water /...

Excellent!!! I didn't have pork sausage so I ground some pork sirloin with my Kitchen Aid mixer and used that. Since it wasn't seasoned as sausage I added about 1/2 teaspoon sage and extra gar...

Searching for a soup to use spicy sausage and frozen black-eyed peas, I found this recipe. And it wasn't until now did I realize the recipe also called for ground beef... musta skimmed over tha...