Black-Eyed Pea Soup

• 1-1/2 pounds ground pork
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 2 cups water
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon beef bouillon granules
• 1 tablespoon molasses
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin

1. 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.

ground pork, onion, garlic, blackeyed peas, water, tomatoes, tomatoes, green chilies, beef bouillon granules, molasses, worcestershire sauce, salt, pepper, ground cumin

Taken from www.tasteofhome.com/recipes/black-eyed-pea-soup/ (may not work)