BLACK-EYED PEA SOUP WITH HAM
"Even people who don't care for black-eyed peas will enjoy this hearty meatless soup," promises Donna Ambrose, Mt. Wolf, Pennsylvania. "With a crusty loaf of bread, it's a heartwarming meal for those cold winter days."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.
Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 843mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g
HOME-STYLE BLACK-EYED PEA SOUP
This colorful hearty soup makes a good starter or main course. With a salad on the side, it's a light dinner for two.-Yvonne Peterson, Mountain View, Missouri
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Add the peas, water and tomatoes. Bring to a boil. Stir in the ham, Italian seasoning, pepper and salt. Reduce heat; simmer, uncovered, until heated through, about 20 minutes.
Nutrition Facts : Calories 272 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1314mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 18g protein.
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
Steps:
- Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
- Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.
BLACK-EYED PEA & HAMBONE SOUP
This one is a favorite in our house. It is low cost, healthy with the vegies & peas & puts a lowly hambone (preferably with some good gristly bits & meat clinging to it) to great use. Don't fear the grisstly connective tissue - it cooks down & gives wonderful body to the soup/stew. Seriously. Giving the hambone a nice browning in the pot is key to getting a rich flavorful brown soup. Serve with a good crispy cornbread for a wonderful meal. Even better when made a day ahead of time - doubles well.
Provided by Busters friend
Categories One Dish Meal
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place ham bone in soup pot large enough to allow bone to be fully covered by water. Add olive oil & brown ham bone until dark brown on one side. Add onions & saute until translucent & just beginning to brown. Add water to cover ham bone by 1/2 inch, cover pot & bring to boil then simmer 45 minutes.
- Pour black-eyed peas into pot with ham bone & onions. Add green & cayenne peppers. Leave lid off & bring to boil then reduce to simmer for 60 minutes.
- Remove ham bone & any other chunks of ham. Trim bone of meat & chop fine. Add back to pot (along with skin if you like the texture). Season to taste with salt & white pepper. Black pepper will do just fine if you do not have white pepper on hand.
SLOW COOKER BLACK-EYED PEA AND CABBAGE SOUP
Not only will this black-eyed pea soup help use up a leftover hambone, according to Southern tradition it will bring you luck in the New Year too. It's such a good recipe, you'll want to make it all year round. What we love most is that it's full of fresh veggies that add all the yummy flavor. It's a very easy Crock Pot recipe...
Provided by Alix D
Categories Other Main Dishes
Time 6h30m
Number Of Ingredients 13
Steps:
- 1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot except the cabbage. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably. Note: If you can't get fresh black eye peas, you may use a pound of dried black-eyed peas. To substitute dried black-eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black-eyed peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
- 2. Add chopped cabbage to the top of the mixture.
- 3. Cook on high for 6 hours.
- 4. Give the soup a stir to make sure the cabbage is cooking down about 3 hours into the cooking process.
- 5. Remove ham bone and bay leaves from Crock Pot. Scrape off meat and marrow and stir both into the soup. Discard hambone. Add salt, pepper and a few dashes of Louisiana Hot Sauce to taste.
- 6. We pair this with my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
- 7. This is great the next day, too. Peas soften still more overnight. Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too. *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.
SOUTHERN STYLE BLACK-EYED PEA SOUP
Looking for a meatless meal? This is just what the doctor ordered. Delicious homemade soup your family will enjoy.
Provided by CJAY8248
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
- Stir in garlic, oregano, crushed red pepper, and thyme.
- Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
- Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
- Stir in black-eyed peas and cook 5 minutes.
- Serve with corn bread or muffins.
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