Black-Eyed Pea Soup | Just A Pinch Recipes
In a large pot, cook the sausage, beef and onion until meat is no longer pink; drain. Add the remaining ingredients; cover and simmer for 45 minutes.
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Cooking tools:
- Pot
- Stove
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 pound(s) bulk pork sausage
- 1 pound(s) ground beef
- 1 large onion, chopped
- 4 cup(s) water
- 3 can(s) (15.5-ozs each) black-eyed peas, rinsed and drained
- 1 can(s) (28-oz) diced tomatoes, undrained
- 1 can(s) (10-oz) diced tomatoes and green chilies, undrained
- 1 can(s) (4-oz) chopped green chilies
- 4 beef bouillon cubes
- 4 teaspoon(s) molasses
- 1 teaspoon(s) Worcestershire sauce
- 3/4 teaspoon(s) garlic salt
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1/4 teaspoon(s) ground cumin
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