Black- Eyed Pea Soup
- 1 pound ground beef
- 1 cup finely chopped onions
- 1 pound Polish sausage, cut into bite-sized pieces
- Two 15- ounce cans black-eyed peas with jalapeños
- One 14- ounce can beef broth
- One 14- ounce can diced tomatoes
- One 10- ounce can mild diced tomatoes and green chiles
- One 4-ounce can chopped mild green chiles
- 1 to 2 medium jalapeño chiles, seeded and chopped, optional
- 1⁄8 teaspoon salt
Instructions:
Browning the sausage before adding it to the pot adds fl avor.
- Place a Dutch oven over medium- high heat. Add the ground beef and onions and cook until the beef is browned, stirring frequently.
- Add the sausage, black- eyed peas, broth, diced tomatoes, tomatoes with chiles, green chiles, jalapeños, if using, and salt; mix well.
- Bring the mixture to a boil, reduce the heat, and cover tightly. Simmer for 45 minutes.
- Refrigerate overnight to allow the flavors to blend. Reheat before serving.