This soul food recipe is for a hearty soup made with black-eyed peas, hamburger meat, tomatoes, onions, and spices. If you prefer this recipe to be more of a stew, use more ground beef. The prefect accompaniment for this soup is homemade cornbread or corn muffins. In fact, try crumbling the bread into the soup!
Black-Eyed Pea Soup Recipe
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 1 jalapeno pepper, seeded and minced
- 2 cans Campbell’s beef broth
- 2 cans diced tomatoes, with liquid
- 2 cans black-eyed peas, undrained
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon minced garlic
- Salt, to taste
Directions: Combine ground beef, onion, bell pepper, celery, and jalapeno in a large Dutch oven and sauté until meat is completely cooked and vegetables are soft. If you’re using lean ground beef, don’t drain off the fat. Otherwise, drain off some – but not all – the fat. Add remaining ingredients in the order given, stirring after each addition. Add water to make the soup the consistency you want and bring mixture to a full boil. Place the lid on the Dutch oven and reduce heat to medium-low. Simmer for thirty minutes to an hour.