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 .
