31 December 2009

Happy New Year, and a recipe!

My Mom made this recipe tonight to New Year's Eve. If you observe the eat-blackeyed-peas-for-good-luck on New Year's, and you like a little kick of heat in your food, this is for you!

Source: AmericanProfile.com
Submitted by Joyce Gates, Clovis, NM

Black-Eyed Pea Soup

1 pound lean ground beef
1 cup finely chopped onions
1 pound Polish sausage, cut into bite-size pieces
2 (15-ounce) cans black-eyed peas with jalapenos
1 (14-ounce) can reduced-sodium beef broth
1 (14-ounce) can diced tomatoes
1 (10-ounce) can mild diced tomatoes and green chilies
1 (4-ounce) can chopped mild green chilies
1 to 2 medium jalapeno chilies, seeded and chopped (optional)
1/8 teaspoon salt


1. Place a Dutch oven over medium-high heat. Add ground beef and onions and cook until beef is browned, stirring frequently. Drain excess grease.

2. Add remaining ingredients; mix well. Bring to a boil, reduce heat, and cover tightly. Simmer 45 minutes.

3. Refrigerate overnight to allow flavors to blend. Reheat before serving. Serves 8.

Tips: Browning the sausage before adding it to the pot adds flavor. To reduce fat, try using turkey kielbasa.

Nutritional facts per serving: 360 calories, 20g fat, 21g protein, 23g carbohydrates, 5g fiber, 1210mg sodium.


1 comment:

Maria Zannini said...

I've always wanted a good recipe for black eyed peas. This is perfect.

Thanks. Happy New Year!