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 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
HEARTY BLACK-EYED PEA SOUP
Alice Jarrell of Dexter, Missouri waited a long time to get this favorite recipe-but it was well worth it. "I had eaten this soup countless times at a small restaurant in our town," she tells. "When the owner finally retired, he said I deserved the secret recipe and passed it along. Now, my family enjoys it at least once a month!"-Alice Jarrell, Dexter, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Nutrition Facts : Calories 145 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 731mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
SOUTHERN BLACK-EYED PEA SOUP
Looking for a Southern dinner? Then check out this black-eyed pea soup made using brown rice and veggies - a flavorful hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat peas and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Stir in remaining ingredients except spinach. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally until peas are tender.
- Stir in spinach. Cook 2 to 3 minutes.
Nutrition Facts : Calories 280, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 16 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 630 mg
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.
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.
HEARTY- MEATY BLACK EYE PEA SOUP FOR A CROWD
I created this recipe for the New Year. Black Eyed peas are traditionally served in many Southern States on the first day of the year for good luck. I Created this recipe to have left overs for later & to FREEZE. It would be great if you are having a crowd. You will not be disappointed in the taste & flavor of this hearty soup....
Provided by Rose Mary Mogan
Categories Bean Soups
Time 4h15m
Number Of Ingredients 24
Steps:
- 1. You will need a huge pot to make this amount of soup, but you can cut back on most of the ingredients, and still enjoy a great soup. Add the ham chunks to the pot, along with the Rough chopped garlic and a few peppers gives the soup a head start in flavor. Add enough water to cover. I like to cook the Ham chunks about and hour, before adding in the dried peas and other veggies.
- 2. These are some of the ingredients I used to create the soup. I did not use the extra canned Black Eye peas. Pick through the dry peas for pebbles and grit, and discolored beans, then wash and add to the pot. Pour in the stock, and cover pot with lid while you prep the other veggies. Heat over medium low heat.
- 3. I like to cut the veggies into large pieces and add them after about the first hour of cooking, so they flavor the broth in the soup peppers, onions,& celery. Don't forget to add the Bay leaves.
- 4. That's a lot of onions but you are making a large pot of soup, and the onions and garlic adds lots of flavor especially when combined with the granulated onion and garlic and other herbs and spices.
- 5. This is a partial pix of the canned items. Open all the canned veggies & tomato paste and pour them into a large bowl,that way they can all go into the pot at the same time. I add them about half way through cooking time, after checking the peas to see if they are somewhat tender.
- 6. Allow them to cook over medium high heat. Adding the spices about midway through cooking. I prefer adding all of the spices into a medium size bowl and then adding them all at once into the soup, then stirring them thoroughly to blend together. NOTE: I PURPOSELY DID NOT ADD SALT TO THE RECIPE, it had enough salt for us FROM THE HAM & OTHER INGREDIENTS.
- 7. Cut the smoked Sausage on the bias to get more meat per serving. Then add to the pot.
- 8. The baby spinach only takes a few minutes to wilt into the hot soup broth. So add it during the final 10 minutes of cooking, and stir to blend into the soup.
- 9. This is what the soup looked like after cooking. So serve with your favorite bread and enjoy. I made a Southern Style corn Bread with corn and chopped green chilis. My daughter who does not care for Black Eyed peas, ate 2 bowls full, as did my husband, and I only had one bowl but had 2 pieces of corn Bread. It was great on a day when the temperature was in the teens.
- 10. This is the Corn Bread I served with it. Recipe is from a Watkins Keepsake Cookbook, and was a perfect accompaniment.
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