Good Luck in a Bowl: Black-Eyed Pea & Sausage Soup

It's traditional and we try to eat a black eyed pea dish on New Year's Day. This year I tried something a little different and for extra luck we had a small bowl today. on New Year's Eve, too. The soup is hearty and features a great combination of flavors.
For another recipe from 2012, click on Good Luck Black-Eyed Pea Soup.

Black Eyed-Pea & Sausage Soup              
½ lb. bulk sausage
1 medium to large onion, diced 

4 cups beef broth 

About 3 cups cooked black-eyed peas, drained or use 3 (15 oz.) cans, drained (I soaked the peas overnight & just followed cooking directions of pkg. of dried peas) 
2 (14.5 oz.) can diced tomatoes                     
1 (4 oz.) can green chilies 

1 tablespoon Worcestershire sauce 

1 teaspoon garlic powder
½ teaspoon ground cumin 

½ to 1 teaspoon salt 

¼ teaspoon ground black pepper 

2 tablespoon ground cornmeal, optional 
  1. In a large soup pan or Dutch oven, cook and stir the pork sausage with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes.
  2. Pour in the broth and stir to deglaze the pan
  3. Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
  4. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes. During this time, stir in a couple of tablespoons of cornmeal if desired. It thickens the soup just slightly.
Recipe without photos . . .
Black Eyed-Pea & Sausage Soup               
½ lb. bulk sausage
1 medium to large onion, diced 

4 cups beef broth 

About 3 cups cooked black-eyed peas, drained (equivalent to about three 15 oz. cans, drained)
2 (14.5 oz.) can diced tomatoes                      
1 (4 oz.) can green chilies 

1 tablespoon Worcestershire sauce 

1 teaspoon garlic powder
½ teaspoon ground cumin 

½ to 1 teaspoon salt 

¼ teaspoon ground black pepper 

2 tablespoon ground cornmeal, optional 
  1. In a large soup pan or Dutch oven, cook and stir the pork sausage with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes.
  2. Pour in the broth and stir to deglaze the pan
  3. Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
  4. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes. During this time, stir in a couple of tablespoons of cornmeal if desired. It thickens the soup just slightly.

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