All you need to make this banana ice cream are bananas, milk, and cream. I sincerely hope you take pleasure in it as much as my family has!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound bulk pork sausage
- 1 pound ground beef
- 1 large onion, diced
- 4 cups water
- 3 (15 ounce) cans black-eyed peas, drained
- 1 (28 ounce) can diced tomatoes
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon garlic salt
- ½ teaspoon salt
- 1 (4 ounce) can chopped green chilies
- 4 teaspoons molasses
- 4 beef bouillon cubes
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
Instructions
- 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.
- Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 7 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 2228 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
For potluck, I used mild Ro Tel. At home, I use the full-strength Ro Tel.
Simple, savory, satisfying, and delicious! Fearing molasses would bring too much sweetness, I substituted 1/2 called for in agave syrup.
I followed the recipe. The soup tasted very good good, but it was thin. I had to thicken it. I added 1 tablespoon of cornstarch to it. I needed a certain consistency in my soups. The way I did my soup was to brown the meat in the dutch oven and add my seasoning(salt, pepper, onions, garlic salt, and jalapeno) to the meat. Once the meat was brown, I drained the fat and put in the other ingredients. I allowed it to simmer and took some of the soup stock and added 1 tablespoon of cornstarch. I slowly added it back into the soup. I was able to get the thickness that I need my soups to have. I gave it 3 stars. I will be making the modified soup again. Note: I took pictures but I am not smart enough to resize them so that they would fit the size requirement.
I followed the recipe exactly the same. It came out delicious.
minus the molasses and also substituted the ground beef for regular beff and the sausage for chorizo, cut in half the amount of meat and peas. I boiled the bef and save the stock to add to the soup instead of the chicken bouillon
Very easy and very good! Perfect comfort food.
This soup was so delicious. Had a little bit of sour cream on top with some jalapeño cornbread on the side! My husband loved it!
i cut this recipe in half only because it makes a TON! But it’s really good and perfect for a cold day. We’re getting a cold snap today so it will be perfect.
Very Good and I will be making it again. I did have two substitutions. I did not have any sausage but I did have a ham steak which I diced and lightly browned. In addition, I did not have any Molasses so I substituted honey for it.When I make t next time, I will substitute Sodium free Beef Broth for the water and bouillon cubes and I will use 1/2 tsp of garlic salt and 1/2 tsp garlic powder for the 3/4 tsp garlic salt and the 1/2 tsp salt; this is just to reduce the overall use of the salt. Its even better the second day. and I tried serving it over about a 1/3 of a cup of cooked rice which was most enjoyable.
outstanding! full of flavor and great with homemade corn bread!
I left the cumin out as I don’t like that spice. I used 2 cans of ro-tel tomatoes. This was awesome. I highly recommend.
I made this recipe exactly as-is, and it was perfect. Everyone liked it, even my kids. Especially good with a swirl of sour cream and a couple of hits of hot sauce. I will definitely make this again next New Year!
Perfect, as written. Loved getting my New Year’s good luck from this recipe.
Really really good … I soaked and cooked the black eyed peas the day before . Great flavor and super easy… I will make it again
This is an excellent recipe. I cooked it on New Year’s Day 2021. I had grilled steak cubes in the freezer so I substituted this for the ground meat. The stock in this soup is excellent.
This is such a tasty soup. We make it a few times each winter and serve it with warm crusty bread. It is just a delicious reheated as it is the first night.
Outstanding meal on a cold winter day. After this dish was done I tasted it of course. And my taste buds felt alive! It was easy peasy also. I recommend this dish to anyone. Oh don’t forget a pot of rice goes good with it too.
I’m glad that I tried this recipe! As usual, I tweaked it to my guests tastes. I left out the can of chilies, but used two cans of diced tomatoes with peppers, a little beer and beef broth instead of water. I left out the molasses, but added minced garlic and chopped up a small zucchini and yellow squash. Delicious with French bread and Parmesan.
I made this recipe nearly as written, I subbed beef broth for water and beef bouillon. My husband enjoyed the soup but I thought it was a bit on the salty side. The “spicy” add ins do not make it spicy at all, in our opinion. I thought the molasses were an interesting addition but they definitely worked in this recipe.
I made this with dried beans-soaked a lb of beans over night (what I had!) drained, then cooked for a couple hours in crockpot with ~4 C beef broth, then cooked meat and onion in skillet and added to crockpot with seasonings, tomatoes, cooked another 45-60 min on low. Added a large squirt of sriracha as we like a bit of heat and chopped chard in the last 30 minutes. It was a really nice pot of comfort food we ate for dinner and then lunches during quarantine!
Started making this a few years ago. it is one of my favorite soups