BLACK-EYED PEA SOUP WITH HAMBURGER
A recipe clipped from Crafting Traditions magazine. According to the article, the recipe poster had asked a local restaurant for the recipe many times. Eventually, when the restaurant owner retired, he shared the recipe with the customer. A good choice for New Year's festivities. I have lightened some of the ingredients, but you may use the original full calorie versions if you prefer.
Provided by HeatherFeather
Categories Beans
Time 1h10m
Yield 4 quarts, 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, brown sausage and beef with onion until no longer pink; drain off fat.
- Return meat and onions to the same pot and add all remaining ingredients.
- Bring to a boil, then reduce heat to a simmer, cover, and let simmer for 45 minutes.
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.
HAMBURGER SOUP WITH BLACK-EYED PEAS AND KALE
More cheap and delicious food! Serve with cornbread and a salad for a great winter meal. Recipe is from the Southern Food site at about.com.
Provided by Pinay0618
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-low heat. Add beef and onion; saute, stirring, until the ground beef is browned. Add garlic and carrots and cook for 1 minute longer. Add the beef broth and bring to a boil. Simmer for 10 minutes. Add the kale, tomatoes, peas, corn, and seasonings. Cover and simmer for 20 to 25 minutes.
Nutrition Facts : Calories 421.5, Fat 13.4, SaturatedFat 5.1, Cholesterol 73.7, Sodium 1170.5, Carbohydrate 44.6, Fiber 8.6, Sugar 5.1, Protein 34.2
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.
BLACK EYED PEAS WITH HAMBURGER (PINQUITO STYLE)
Pinquinto beans are a small pink bean that is very pouplar on the Central Coast of California, where I used to live. I have adapted my Pinquito bean recipe to work with Black Eyed Peas. The main reason I have posted so few recipes is because I cook by feel, rather than measuring and I rarely make the same thing exactly the same way, over and over. This recipe is VERY flexible. If you want it more like beans, use more Black Eyes, if you want it more like soup, use less. The cooking time includes 1-1/2 hours cook time for the Black Eyes.
Provided by personalchef
Categories Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set cooked black eyed peas in their cooking liquid aside.
- Sautee Beef, Bell Pepper, Onion, and Celery until veggis are crisp-tender.
- ***Note, I prefer my veggis very well done and very tender, so I start the veggis and add the beef when they are about half-way done.
- Add remaining ingredients and simmer for about 15 minutes. Adjust the salt and pepper to your taste.
- *****Note: Your cooked Black Eyed Peas should have about 1-2 Cups of the cooking liquid left. Add more Beef Broth or Water if desired.
Nutrition Facts : Calories 455.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 51.4, Sodium 631.4, Carbohydrate 54.1, Fiber 10.6, Sugar 9.4, Protein 33.1
BLACK-EYED PEA SOUP
This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- 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 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g
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