Black-Eyed Pea Soup Recipe
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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
Instructions
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 the Test Kitchen
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.
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