Beef And Black Eyed Pea Soup Recipe

Ingredients for Beef And Black Eyed Pea Soup

• Ground Beef
• 1 green bell pepper, chopped
• 2 tablespoons butter
• All Purpose Flour
• 6 cups beef broth or water
• Chopped Tomatoes
• 1 (15-ounce) can black-eyed peas, rinsed and drained
• 1 medium onion, chopped
• 1 cup chopped carrots
• 1 cup chopped celery
• Beef Bouillon Granules
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Garlic Powder
• Onion Powder
• Cooked Rice

How to Make Beef And Black Eyed Pea Soup

1. Season beef cubes with salt and pepper. In a large skillet, brown the beef cubes over medium-high heat. Remove beef and set aside.
2. Add the chopped green pepper to the skillet and cook until softened, about 5 minutes.
3. In a large Dutch oven or pot, melt the butter over medium heat.
4. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
5. Gradually whisk in the beef broth (or water), stirring constantly to prevent lumps.
6. Bring the mixture to a simmer, stirring occasionally.
7. Add the browned beef, chopped onion, carrots, celery, garlic, tomato paste, bay leaf, and thyme to the pot.
8. Stir in the rinsed and drained black-eyed peas.
9. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender.
10. Stir in the rice during the last 15 minutes of cooking.
11. Remove the bay leaf before serving. Taste and adjust seasoning as needed.