Black Eyed Pea Soup With Hamburger Recipes

BLACK EYED PEAS WITH HAMBURGER (PINQUITO STYLE)

Steps:

• Set cooked black eyed peas in their cooking liquid aside.
• Sautee Beef, Bell Pepper, Onion, and Celery until veggis are crisp-tender.
• ***Note, I prefer my veggis very well done and very tender, so I start the veggis and add the beef when they are about half-way done.
• Add remaining ingredients and simmer for about 15 minutes. Adjust the salt and pepper to your taste.
• *****Note: Your cooked Black Eyed Peas should have about 1-2 Cups of the cooking liquid left. Add more Beef Broth or Water if desired.

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.

HAMBURGER SOUP WITH BLACK-EYED PEAS AND KALE

Steps:

• Heat oil in a large saucepan or Dutch oven over medium-low heat. Add beef and onion; saute, stirring, until the ground beef is browned. Add garlic and carrots and cook for 1 minute longer. Add the beef broth and bring to a boil. Simmer for 10 minutes. Add the kale, tomatoes, peas, corn, and seasonings. Cover and simmer for 20 to 25 minutes.

HEARTY BLACK-EYED PEA SOUP

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

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.