Beef and Black-Eyed Pea Soup

(from saymyname’s recipe box)

Source: Gooseberry Patch

Serves 8 people

Categories: Ground Beef, Main Dish, Soup

Ingredients

  • 2 lbs ground beef
  • 1/2 cup green pepper, chopped
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 quarts water
  • 1 (28 ounce) can chopped tomatoes
  • 1 (16 ounce) package frozen black-eyed peas
  • 1 cup chopped onion
  • 1 cup diced carrot
  • 1 cup chopped celery
  • 2 tablespoons beef bouillon granules
  • 1 tablespoon pepper (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 cups cooked rice

Directions

  1. Brown beef and green pepper in a skillet; drain and set aside.

  2. Melt butter an a large Dutch oven; add flour, whisking until smooth.

  3. Cook and stir constantly for 1 minute.

  4. Gradually add in water; stir until bubbly.

  5. Stir in beef mixture and all the remaining ingredients, except for the rice.

  6. Bring mixture to a boil; cover and lower heat to simmer 45 minutes-1 hour.

  7. Add rice during the last 15 minutes or cooking.

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