Black Eyed Pea Soup with Turkey and Chicken Sausage

Ingredients

4 Chicken sausage links

1 pound ground turkey

1 large onion, diced

 4 cups beef broth

2 cans black-eyed peas, drained

1 can diced tomatoe, drained, 1 can diced tomatoes undrained

 2 small cans green chile peppers 

  1 teaspoon Worcestershire sauce

3/4 teaspoon garlic salt

1/2 teaspoon salt

4 teaspoons molasses

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

Directions                                                      

1) In a large skillet or indoor grill pan, cook chicken sausage links. In a separate skillet cook ground turkey with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the beef broth, and stir in black-eyed peas, diced tomatoes, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.

2) Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.