Black-Eyed Pea Soup

Ingredients

• 4  beef bouillon cubes 
• 1 pound sausage meat 
• 45 ounce blackeyed peas drained canned
• 28 ounce canned tomatoes diced canned
• 0.8 teaspoon garlic salt 
• 4 ounce to 2 chilies slit green chopped canned
• 1 pound ground beef 
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon pepper black
• 4 teaspoons blackstrap molasses 
• 1 large onion diced
• 0.5 teaspoon salt 
• 4 cups water 
• 1 teaspoon worcestershire sauce 

Equipment

• dutch oven

Directions

1. In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat.
2. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
3. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.