Black Eyed Pea Soup With Ham And Greens Recipes

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BLACK-EYED PEA SOUP WITH HAM



Black-Eyed Pea Soup with Ham image

"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

4 bacon strips, diced
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
2 cans (15-1/2 ounces each) black-eyed peas, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1-1/2 teaspoons salt
1 to 1-1/4 teaspoons ground cumin
1 to 1-1/4 teaspoons ground mustard
1 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 to 1/2 teaspoon sugar, optional
Shredded Colby-Monterey Jack cheese and minced fresh parsley

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



Slow-Cooker Ham and Black-Eyed Pea Soup image

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

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

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

BLACK-EYED PEA SOUP



Black-Eyed Pea Soup image

Provided by Food Network Kitchen

Time 3h

Yield 3 1/2 Quarts

Number Of Ingredients 12

1 pound dried black-eyed peas (about 2½ cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1½ cups frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
½ cup rice blend
Kosher salt and freshly ground black pepper

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



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

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

BLACK-EYED PEAS & HAM



Black-Eyed Peas & Ham image

Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 5h20m

Yield 12 servings.

Number Of Ingredients 15

1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice

Steps:

  • Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

BLACK EYED PEA SOUP WITH HAM AND GREENS



Black Eyed Pea Soup With Ham and Greens image

Posting this for ZWT 2006 (French Cajun & Creole region). This is a very homey comforting sort of a soup. The spices are easily played with if you like it spicier and it is even better with a good dollop of hot sauce in it.

Provided by JanetB-KY

Categories     Ham

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons oil
2 medium onions, chopped
1 lb cooked ham, chopped
1 carrot, peeled and finely chopped
2 garlic cloves, chopped
1 lb collard greens, finely chopped
1 (14 ounce) can chicken broth
5 cups water
1 bay leaf
1/2 teaspoon red pepper flakes
2 (16 ounce) cans black-eyed peas (I use the ones with Jalapeno in them myself)
2 teaspoons cider vinegar
salt and pepper

Steps:

  • Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
  • Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
  • Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
  • Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.

Nutrition Facts : Calories 455.1, Fat 24, SaturatedFat 6.5, Cholesterol 71, Sodium 742, Carbohydrate 29.4, Fiber 8.1, Sugar 2.6, Protein 31.1

SOCAL GREENS AND BLACK EYED PEA SOUP



SoCal Greens and Black Eyed Pea Soup image

A tasty soup spin on traditional Southern New Year's foods. Serve with your favorite cornbread for a hearty lunch or dinner.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h5m

Yield 8

Number Of Ingredients 11

2 tablespoons bacon drippings
1 large onion, chopped
4 cloves garlic, minced
2 smoked ham hocks
½ pound collard greens, stems and center ribs discarded and leaves chopped
½ pound kale, large stems discarded, leaves chopped
32 ounces Swanson® Unsalted Chicken Broth, or more as needed
1 (14.5 ounce) can chopped tomatoes with liquid
2 teaspoons Creole seasoning
1 (15 ounce) can black-eyed peas, rinsed and drained
1 teaspoon hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

  • Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
  • Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
  • For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.

Nutrition Facts : Calories 224 calories, Carbohydrate 16.3 g, Cholesterol 34 mg, Fat 11.2 g, Fiber 4.1 g, Protein 14.4 g, SaturatedFat 3.8 g, Sodium 439.4 mg, Sugar 2.2 g

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS



Ham and Black-Eyed Pea Soup with Collard Greens image

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Kwanzaa     Ham     Winter     Healthy     Collard Greens     Simmer     Gourmet

Yield Makes about 4 cups, serving 2 as a main course.

Number Of Ingredients 9

1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar

Steps:

  • Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
  • While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
  • Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

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Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes. Step 3. Stir the ham into the soup and cook until the ham is …
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BLACK EYED PEA SOUP WITH HAM AND WATERCRESS RECIPES
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