Black Eyed Pea Soup Recipes

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HOME-STYLE BLACK-EYED PEA SOUP



Home-Style Black-Eyed Pea Soup image

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

1/4 cup sliced celery
1/4 cup chopped onion
1-1/2 teaspoons butter
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 cup water
3/4 cup Italian stewed tomatoes, cut up
1/2 cup cubed fully cooked ham
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
Pinch salt

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.

SPICY BLACK-EYED PEA SOUP



Spicy Black-eyed Pea Soup image

Easy to make in the crock pot. Has a great cajun flavor. Goes great with corn bread on the side. Enjoy!

Provided by PalatablePastime

Categories     Pork

Time 14h

Yield 8-12 serving(s)

Number Of Ingredients 13

16 ounces dried black-eyed peas
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots or 1 cup chopped bell pepper (may mix)
5 cloves garlic, minced
1 -2 bay leaf
1 lb andouille sausages or 1 lb kielbasa, cut into chunks
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon cajun spices or 1 tablespoon spice essence
49 1/2 ounces chicken broth (large can)
cayenne pepper sauce or Tabasco sauce, to taste

Steps:

  • Sort peas and soak in plenty of water overnight.
  • Before cooking, drain and rinse.
  • Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
  • Remove bay leaves before serving.
  • Serve with additional tabasco, if desired.

Nutrition Facts : Calories 415.1, Fat 17.9, SaturatedFat 5.8, Cholesterol 34.7, Sodium 1369.9, Carbohydrate 39.3, Fiber 7.1, Sugar 6.9, Protein 24.6

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

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-EYED PEA SOUP



Black-Eyed Pea Soup image

Categories     Soup/Stew     Onion     Tomato     Sauté     Quick & Easy     Pea     Spring     Winter     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 3/4 cups finely chopped onions
1 tablespoon minced garlic
2 15-ounce cans black-eyed peas, drained
2 1/4 cups low-salt chicken broth
2 8-ounce cans tomato sauce
2 1/2 teaspoons dried oregano
Large pinch of cayenne pepper
1 teaspoon red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • Heat olive oil in heavy large pot over medium heat. Add onions and garlic and sauté until onions are golden and tender, about 8 minutes. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
  • Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.

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

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

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

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 PEA SOUP



Black-Eyed Pea Soup image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

3 cups dried black-eyed peas
3 tablespoons unsalted butter or vegetable oil
3 onions, diced
2 cloves garlic, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 teaspoon salt
6 to 8 cups chicken stock or water
2 tomatoes, peeled, seeded and diced
1 tablespoon brown sugar
1 bunch oregano leaves, roughly chopped
Plain yoghurt, for garnish

Steps:

  • Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released.
  • Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt.

SPICY BLACK-EYED PEA SOUP



Spicy Black-Eyed Pea Soup image

A delicious, thick soup from The Black-Eyed Pea Restaurant. It's great with cornbread on a cold night. It freezes well, too!

Provided by Candy C

Categories     Beans

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb bacon, cooked and crumbled
1 medium onion, chopped
2 jalapenos, seeded and chopped
1 can stewed tomatoes
1 clove garlic, chopped
salt and pepper
2 teaspoons beef bouillon granules
5 cans black-eyed peas (I like Trappey's brand)
3 cups grated cheddar cheese

Steps:

  • Saute onion, jalepenos, garlic and salt and pepper in 1 tbls.
  • bacon drippings.
  • Add tomatoes and chop up.
  • Add bouillon and bacon; then peas.
  • Simmer a while to blend flavors (not a high boil).
  • Add cheese to simmer and melt.

Nutrition Facts : Calories 644.6, Fat 53.9, SaturatedFat 26.4, Cholesterol 127.6, Sodium 1242.8, Carbohydrate 11.7, Fiber 1.7, Sugar 6.7, Protein 29.1

SOUTHERN BLACK-EYED PEA SOUP



Southern Black-Eyed Pea Soup image

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

1 package (16 ounces) dried black-eyed peas, sorted and rinsed
8 cups water
1/2 cup uncooked brown rice
2 teaspoons chopped garlic (from 4-ounce jar)
1/2 teaspoon dried marjoram leaves
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
2 cups bite-size pieces spinach, collard greens or turnip greens

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

CURRIED BLACK-EYED PEA SOUP



Curried Black-Eyed Pea Soup image

Categories     Soup/Stew     Bean     Quick & Easy     Low Cal     High Fiber     Bacon     Winter     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 10

1 1/4 cups dried black-eyed peas
5 bacon slices
1 medium onion
2 celery ribs
1/4 teaspoon cayenne
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon dried hot red pepper flakes
6 cups chicken broth
3 tablespoons chopped fresh coriander leaves

Steps:

  • Quick-soak black-eyed peas.
  • Coarsely chop bacon and finely chop onion. Thinly slice celery crosswise.
  • In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes. Add onion, celery, and spices and cook, stirring occasionally, until onion is softened. Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes. Season soup with salt and pepper.
  • In a blender purée 2 cups soup until smooth (use caution when blending hot liquids). Stir purée and coriander into soup remaining in kettle.

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