Thursday, January 19, 2012

Black Eyed Pea Soup with Turkey and Chicken Sausage

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


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.

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