Black Eyed Pea And Mexican Chorizo Soup Recipes

BLACK-EYED-PEA AND MEXICAN CHORIZO SOUP

Black-Eyed-Pea and Mexican Chorizo Soup image

Make and share this Black-Eyed-Pea and Mexican Chorizo Soup recipe from Food.com.

Provided by Renee Ferraz

Categories Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon vegetable oil
1 lb chorizo sausage, removed from casing and crumbled (Mexican)
1/2 medium onion, chopped
4 garlic cloves, chopped
15 ounces diced fire-roasted tomatoes, drained
1 -2 canned chipotle chile
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
6 cups cooked black-eyed peas (cooked in liquid or chicken broth)
1/4 cup chopped cilantro, plus more for garnishing
2 cups shredded pepper jack cheese
1/2 cup finely crushed tortilla chips
2 tablespoons lime juice, plus lime wedges for garnishing
salt and pepper
sour cream, for garnishing

Steps:

On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.

Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 12.9, Cholesterol 68.1, Sodium 1627.6, Carbohydrate 31.1, Fiber 6.4, Sugar 0.7, Protein 28.2

EASY BLACK-EYED PEA SOUP

Easy Black-Eyed Pea Soup image

Easy, good black-eyed pea soup! Top with cheese and sour cream if desired.

Provided by Donna

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound bulk hot pork sausage
1 cup chopped sweet onion
1 cup chopped green bell pepper
2 cloves garlic, chopped
1 (32 fluid ounce) container chicken stock
2 (15 ounce) cans black-eyed peas (such as Bush's®), drained
2 (14 ounce) cans diced tomatoes, undrained
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried rosemary

Steps:

Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 29 g, Cholesterol 43.8 mg, Fat 17.5 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 6 g, Sodium 1757.8 mg, Sugar 5.4 g

HEARTY BLACK-EYED PEA SOUP

Hearty Black-Eyed Pea Soup image

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

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 large onion, chopped
4 cups water
3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies
4 beef bouillon cubes
4 teaspoons molasses
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin

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.

BLACK BEAN AND CHORIZO SOUP

Black Bean and Chorizo Soup image

In my crusade to get more chorizo recipes on this site i add this one. it's by sara moulton of the food network and it's fast and easy

Provided by Xexe383

Categories Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 ounce) spanish chorizo sausage, coarsely chopped (spicy cured pork sausage)
1 medium onion, chopped
1 clove garlic, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2-3 cups chicken broth
2 (15 ounce) cans black beans, rinsed and drained

Steps:

Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
Lightly mash beans with potato masher to slightly thicken.

Nutrition Facts : Calories 399.9, Fat 16.7, SaturatedFat 4.5, Cholesterol 18.7, Sodium 888.5, Carbohydrate 41.2, Fiber 14.1, Sugar 2, Protein 22.2

BLACK-EYED PEA SOUP

Black-Eyed Pea Soup image

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

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 large onion, diced
4 cups water
3 (15 ounce) cans black-eyed peas, drained
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
½ teaspoon salt
1 (4 ounce) can chopped green chilies
4 teaspoons molasses
4 beef bouillon cubes
¼ teaspoon ground black pepper
¼ teaspoon ground cumin

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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2010-12-29 On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted …
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On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.

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