Black-Eyed Pea Soup

This is a great New Year’s meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.

Step: 1

In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.

Step: 2

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

Per Serving: 416 calories; protein 26.4g; carbohydrates 32g; fat 19.9g; cholesterol 67mg; sodium 2228.2mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.