Ingredients

1 lb bulk pork sausage
1 lb ground beef
1 large onion, diced
4 cups water
3 (15 oz) cans black-eyed peas, drained
1 (28 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chile peppers (such as Rotel), undrained
1 (4 oz) can chopped green chilies
4 beef bouillon cubes
4 tsp molasses
1 tsp Worcestershire sauce
¾ tsp garlic salt
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground cumin

Directions

1. Heat a Dutch oven over medium heat. Cook and stir pork sausage, ground beef, and onion in the hot pot until meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in water, then stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, canned green chilies, beef bouillon cubes, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed.
2. Bring soup to a boil; reduce heat, cover, and simmer for 45 minutes.