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
- 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.
- Pour in the broth and stir to deglaze the pan
- Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
- 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
- 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.
- Pour in the broth and stir to deglaze the pan
- Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
- 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.
Yummy...looks awesome!!!
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