Hearty Black-eyed Pea Soup

Prep :  10 minutes    Cook : 1 hour     Makes 12 to 16 servings
(4 quarts)

1               pound  bulk pork sausage
1               pound ground beef
1               large onion , chopped
4               cups water
3               cans (15-1/2 ounces each) black-eyed peas  , rinsed and drained
1               can (10 ounces) diced tomatoes  and green chilies  , undrained
1               can (4 ounces) chopped green chilies
4               beef bouillion cubes 
4               teaspoon molasses 
1               teaspoon Worcestershire  sauce 
3/4            teaspoon garlic salt 
1/2            teaspoon salt 
1/4            teaspoon pepper 
1/4            teaspoon ground cumin 

In a Duch oven or soup kettle  , cook sausage , beef ,  and onion over medium heat until meat is no longer  pink ; drain . Add remaining  ingredients  ; bring to a boil .
Reduce heat ; cover and simmer  fo 45 minutes  .

Your family will love this hearty soup ant day of the week , if there is leftovers  , you can freeze the leftovers until a later day .