Hearty Black Eyed Pea Soup

By Cindy_Wicker

Ingredients

• 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 (28 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (4 ounces) chopped green chilies
• 4 beef bouillon cubes
• 4 teaspoons molasses
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin

Preparation

Step 1

In a Dutch 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 for 45 minutes. Yield: 12-16 servings (4 quarts).

Nutrition Facts: 1 serving (1 each) equals 145 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 731 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein.

4 WW Points Plus