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Black-Eyed Pea Soup

A warm and hearty soup featuring black-eyed peas, pork sausage, and ground beef for a comforting meal packed with protein and fiber.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound bulk pork sausage Can use lean turkey sausage for healthier option.
  • 1 pound ground beef Substitute with extra lean ground turkey for lower fat.
  • 1 large onion, diced Adds flavor to the soup.
  • 4 cups water Can substitute with low-sodium broth for a heart-healthy option.
  • 3 15 ounce cans black-eyed peas, drained Canned peas make preparation quick and easy.
  • 1 28 ounce can diced tomatoes
  • 1 10 ounce can diced tomatoes with green chile peppers, undrained Adds extra spice to the soup.
  • 1 4 ounce can chopped green chilies
  • 4 cubes beef bouillon Replace with low-sodium if necessary.
  • 4 teaspoons molasses Can reduce or omit for a lower sugar option.
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin

Method
 

Preparation
  1. Heat a Dutch oven over medium heat.
  2. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, about 10 to 12 minutes; drain off excess fat.
  3. 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.
  4. Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.

Notes

This soup is great for meal prep, and it stores well in the fridge or freezer. Control portion sizes to keep calories in check. For lower calories, use lean meats and consider measuring added oils or fats.