Black-Eyed Pea Soup Recipe
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1 pound lean ground beef
1 cup finely chopped onions
1 pound Polish sausage, cut into bite-size pieces
2 (15-ounce) cans black-eyed peas with jalapenos
1 (14-ounce) can reduced-sodium beef broth
1 (14-ounce) can diced tomatoes
1 (10-ounce) can mild diced tomatoes and green chiles
1 (4-ounce) can chopped mild green chiles
1 to 2 medium jalapeno chiles, seeded and chopped (optional)
1/8 teaspoon salt
Instructions
1 cup finely chopped onions
1 pound Polish sausage, cut into bite-size pieces
2 (15-ounce) cans black-eyed peas with jalapenos
1 (14-ounce) can reduced-sodium beef broth
1 (14-ounce) can diced tomatoes
1 (10-ounce) can mild diced tomatoes and green chiles
1 (4-ounce) can chopped mild green chiles
1 to 2 medium jalapeno chiles, seeded and chopped (optional)
1/8 teaspoon salt
1. Place a Dutch oven over medium-high heat. Add ground beef and onions and cook until beef is browned, stirring frequently.
2. Add remaining ingredients; mix well. Bring to a boil, reduce heat, and cover tightly. Simmer 45 minutes.
4. Refrigerate overnight to allow flavors to blend. Reheat before serving. Serves 8.
Tips from the Test Kitchen
2. Add remaining ingredients; mix well. Bring to a boil, reduce heat, and cover tightly. Simmer 45 minutes.
4. Refrigerate overnight to allow flavors to blend. Reheat before serving. Serves 8.
Tip From Our Test Kitchen: Browning the sausage before adding it to the pot adds flavor.
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