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Black Eyed Pea Soup - Cowboy Kent Rollins
Ingredients
- 2 lbs. dried black eyed peas or 2, 15 ounce cans
- 1 32 oz carton beef broth
- 2 cups water
- 2 4 ounce cans diced green chilis
- 1 large yellow onion diced
- 1 tablespoon Mesquite Seasoning or Ancho Chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 tablespoon light brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- ½ tablespoon whole oregano
- ½ tablespoon coarse ground black pepper
- 1 lb. ground pork sausage
- 1 lb. ground beef
- 1 tablespoon Kent Rollins’ Original Seasoning or all purpose seasoning of your suiting
- 2 tablespoons all purpose flour
- 1 tablespoon butter
- 4 roma tomatoes finely chopped
Instructions
- In a large pot, add the dried peas and cover with water. Soak for 1 hour. Skip soaking if using canned peas.
- Strain the water off and add the beef broth, water, green chilis, onion, Mesquite Seasoning, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, cumin, oregano and coarse ground black pepper. Place over medium-high heat and cover. Cook for 30 minutes, stirring occasionally.
- Meanwhile, place a medium cast iron skillet over medium-high heat. Crumble in the sausage and cook until browned, about 5 minutes. Remove the pork from the skillet set aside.Crumble the ground beef in the skillet and cook until browned, about 5 minutes. Stir in the Original Seasoning and flour and cook for another 2 minutes.
- Stir the ground beef and sausage into the black-eyed peas.
- Return to the skillet and melt the butter over medium heat. Stir in the tomatoes and cook until lightly browned, about 2 to 3 minutes. Add the tomatoes to the black eyed peas.
- Cover and cook for an additional 30 to 40 minutes, or until the peas are tender. You may need to add more hot water, while cooking.