Black-eyed Pea Soup With Hamburger

A recipe clipped from Crafting Traditions magazine. According to the article, the recipe poster had asked a local restaurant for the recipe many times. Eventually, when the restaurant owner retired, he shared the recipe with the customer. A good choice for New Year's festivities. I have lightened some of the ingredients, but you may use the original full calorie versions if you prefer.

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 4 quarts

Ingredients

• 1  lb  lean bulk turkey sausage or 1  lb pork sausage (such as Jimmy Dean)
• 1  lb lean ground beef
• 1  large onion, diced
• 4  cups water
• 3 (15 ounce) cans black-eyed peas, rinsed and drained
• 1 (28 ounce) can diced tomatoes, with canning juices
• 1 (10 ounce) can diced tomatoes with mild green chilies, undrained (such as Ro-Tel)
• 1 (4 ounce) can  chopped green chilies
• 4  beef bouillon cubes
• 4  teaspoons molasses
• 1  teaspoon Worcestershire sauce
• 3⁄4 teaspoon  garlic salt
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon pepper, to taste
• 1⁄4 teaspoon ground cumin

Directions

1. In a large stockpot, brown sausage and beef with onion until no longer pink; drain off fat.
2. Return meat and onions to the same pot and add all remaining ingredients.
3. Bring to a boil, then reduce heat to a simmer, cover, and let simmer for 45 minutes.