Black-Eyed Pea Soup

Black-eyed pea soup. 

We, particularly Dan,  are not too fond of black-eyed peas, but we do like this black-eyed pea soup.  Usually on New Year's Day I make some recipe using black-eyed peas, but this year I didn't make the soup so I thought on this cold day it would be good.  This is so easy to make, and I happened to have the ingredients on hand.

Black-Eyed Pea Soup

Ingredients:
1/2 pound ground beef
1 cup diced onion (I used frozen diced onion.)
2 cups chicken or beef stock
1/2 cup water
2 (15 ounce) cans black-eyed peas drained and rinsed
1 (15 ounce can) diced tomatoes
1 (6 ounce) can tomato paste (Optional: if you want a thinner soup you can omit this.)
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/2 teaspoon salt ( I omit this because we try to limit our salt intake.)
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin

Directions:
1.  In a large Dutch oven, cook the ground beef with the onion over medium heat until the beef is no longer pink, 10 to 12 minutes.

Ground beef and onion.

Cook until beef is no longer pink.

2.  Pour in the stock and water and stir in the remaining ingredients until thoroughly mixed.

Add chicken stock.

Add the drained and rinsed black-eyed peas.

Add all the remaining ingredients.  

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

Simmer covered for 45 minutes. 

Ready to eat. 

Serves 4 to 6

We had this for lunch today with cheese toast.  This took about 15 minutes prep time and 1 hour cook time so it can be whipped up for a quick meal.