Black-Eyed Pea Soup

Ingredients

• 1 pound bulk pork sausage
• 1 pound ground beef
• 1 large onion , diced
• 4 cups water
• 3 cans black-eyed peas , 15 ounce
• 1 can diced tomatoes , 28 ounce
• 1 can diced tomatoes with green chile peppers , 10 ounce
• 1 can chopped green chilies , 4 ounce
• 4 beefs bouillon cubes
• 4 teaspoons molasses
• 1 teaspoon Worcestershire sauce
• 0.75 teaspoons garlic salt
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground cumin

Instructions

1. 1

   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.

2. 2

   Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.