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Black-Eyed Pea Soup

If you really want a hearty soup that can warm you up as well as fill you up, this is the soup for you. This is an almost no-prep, put everything in a pot and let it cook by its own recipe.
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
1 hour
Total Time: 1 hour 15 minutes
Servings: 8


  • 1 lb bulk pork sausage (I used Hillshire Farm Smoked Sausage)
  • 1 lb lean ground beef
  • 1 large onion diced
  • 4 cups of water
  • 3 15oz cans black-eyed peas, drained
  • 1 28oz can diced tomatoes
  • 1 10oz can diced tomatoes with green chile peppers (I used ROTEL)
  • 1 tsp Worcestershire sauce
  • ¾ tsp salt
  • 1 4oz can chopped green chiles (I use ROTEL)
  • 4 tsp molasses
  • 4 beef bouillon cubes
  • ¼ tsp ground black pepper
  • ¼ tsp ground cumin


  • In a dutch oven, cook chopped onion with ground beef until meat is fully cooked
  • Add sliced sausage to pot 
  • Next, put in the diced tomatoes, diced tomatoes with green chilies and green chilies to pot
  • Drained black-eyed peas go in next
  • Lastly, add water and all other ingredients, bring to a boil, and simmer for 45 minutes, covered.
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