Black-Eyed Pea Soup

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.