Beefy Black-Eyed Soup


2 pounds ground beef

1/2 cup chopped green pepper

1/2 cup butter or margarine

1/2 cup all-purpose flour

2 quarts water

1 (28-ounce) can whole tomatoes, undrained

1 (16-ounce) package frozen black-eyed peas

1 cup chopped onion

1 cup diced carrots

1 cup chopped celery

2 tablespoons beef-flavored bouillon granules

1 tablespoon pepper

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder


Cook beef and green pepper until beef is browned; stir to crumble. Drain.

Melt butter in a Dutch oven; add flour, stirring constantly. Gradually add water; cook, stirring constantly, until bubbly. Stir in beef mixture and remaining ingredients. Bring to a boil; cover and simmer 45 minutes to 1 hour.

Yield: 4 1/2 quarts

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