Ingredients
8
8 servings
- •1 pound bulk pork sausage
- •1 pound ground beef
- •1 large onion, diced
- •4 cups water
- •3 (15 ounce) cans black-eyed peas, drained
- •1 (28 ounce) can diced tomatoes
- •1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
- •1 (4 ounce) can chopped green chilies
- •4 beef bouillon cubes
- •4 teaspoons molasses
- •1 teaspoon Worcestershire sauce
- •0.75 teaspoon garlic salt
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon ground cumin
Instructions
- 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.
- Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 416
- Carbohydrate: 32g
- Fat: 20g
- Fiber: 7g
- Protein: 26g
- Sugar: 6g
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