Beef Black Eyed Peas Soup Recipes

BLACK-EYED PEA SOUP

Steps:

• In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
• Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.

BEEF BLACK EYED PEAS SOUP

Steps:

• In a pan add the olive oil, when hot add the beef, and stir until light brown.
• Add all the ingredients except the canned black-eyed peas and water.
• When the tomatoes melt, and you have a thick gravy, add enough water to cover the beef by three inches, let the beef cook until cooked.
• Add the black-eyed peas and let it simmer for 5 minutes.
• *The thickness of your soup depends really on how you like your soup, so you can add more water, or reduce the amount of water in this recipe.

BEEF AND BLACK-EYED PEA SOUP

Steps:

• Brown beef and green pepper in a skillet; drain and set aside.
• Melt butter an a large Dutch oven; add flour, whisking until smooth.
• Cook and stir constantly for 1 minute.
• Gradually add in water; stir until bubbly.
• Stir in beef mixture and all the remaining ingredients, except for the rice.
• Bring mixture to a boil; cover and lower heat to simmer 45 minutes-1 hour.
• Add rice during the last 15 minutes or cooking.

BLACK-EYED PEA SOUP

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.

BEEF AND BLACK-EYED PEA SOUP

Steps:

• Soak peas overnight and rinse in morning.
• Combine all ingredients in large pan.
• Cook on med heat for about 3 hours or for 8-10 on low in crockpot.