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Today is September 27, 2022

Black-eyed Pea Soup

Soups & Salads


1 lb. lean ground beef
1 cup finely chopped onion
1 lb. Polish sausage, cut into bite-size pieces
1 can black-eyed peas with jalapeños, undrained
1 can reduced-sodium beef broth
1 can diced tomatoes, undrained
1 can mild diced tomatoes and green chilies, undrained
1 small can chopped mild green chilies
1 or 2 medium jalapeño chilies, seeded and chopped (optional)
1/8 tsp. salt
2 to 3 cups water


In a Dutch oven over medium-high heat, brown beef with onion. Drain excess fat. Add remaining ingredients and mix well. Bring to a boil, reduce heat and cover tightly. Simmer 45 minutes. Refrigerate overnight to allow flavors to blend. Reheat before serving.


From “Pontotoc County Historical Society Cookbook”

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