BLACK-EYED PEA SOUP

Black-Eyed Pea Soup image

Since we raise our own pigs, I like to use ground pork in this zesty soup. But I've used ground beef with equally good results. Green chilies give this dish some Southwestern flair. -Mary Lou Chernik, Taos, New Mexico

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (about 3 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds ground pork
1 large onion, chopped
2 garlic cloves, minced
3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can (4 ounces) chopped green chilies
1 tablespoon beef bouillon granules
1 tablespoon molasses
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin

Steps:

In a large soup kettle or Dutch oven, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Nutrition Facts : Calories 173 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 597mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.