Black-Eyed Pea Soup Recipe

1 pound ground beef
1 cup finely chopped onions
1 pound Polish sausage, cut into bite-size pieces
Two 15-ounce cans black-eyed peas with jalapenos
One 14-ounce can beef broth
One 14-ounce can diced tomatoes
One 10-ounce can mild diced tomatoes and green chiles
One 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 the ground beef and onions and cook until the beef is browned, stirring frequently.
2. Add the sausage, black-eyed peas, broth, tomatoes, tomatoes with chiles, chiles, jalapenos, and salt; mix well.
3. Bring the mixture to a boil, reduce the heat, and cover tightly. Simmer for 45 minutes.
4. Refrigerate overnight to allow flavors to blend. Reheat before serving. Serves 8.

Tips From Our Test Kitchen: Browning the sausage before adding it to the pot adds flavor.