Fall Vegetable Soup With Black Eyed Peas And Grilled Chicken Recipes
FALL VEGETABLE SOUP WITH BLACK-EYED PEAS AND GRILLED CHICKEN
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through grilling. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
- Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel and cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.
- Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.
GRILLED CHICKEN VEGETABLE SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over high heat for 5 minutes.
- Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm.
- Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse.
- Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf.
- Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl.
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.
FALL VEGETABLE SOUP WITH BLACK-EYED PEAS AND GRILLED CHICKEN
Grilled chicken, black-eyed peas and a flavorful combination of fall vegetables are combined with Swanson® Chicken Broth to make a scrumptious and satisfying soup.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through cooking. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
- Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel. Cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.
- Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 22.2 g, Cholesterol 21.9 mg, Fat 4.8 g, Fiber 5.8 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 499.4 mg, Sugar 5.1 g
LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP
An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.
Provided by Kathe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
- Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
Nutrition Facts : Calories 177 calories, Carbohydrate 32.5 g, Fat 2.2 g, Fiber 7.7 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 321.9 mg, Sugar 6.4 g
CHICKEN SMOTHERED WITH BLACK-EYED PEAS
Adapted from Chef Paul Prudhomme. You can substitute the seasoning mix with "Chef Paul Prudhomme's Poultry Magic®"
Provided by MsPia
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle a total of about 1 tablespoon of the seasoning mix evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 2½ teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. Set aside.
- In a large skillet heat ½-inch oil to 350º over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain the oil's temperature at about 350º.) Drain on paper towels and set aside.
- In a 5½ quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onions, celery, bay leaves and 1 teaspoon of Tabasco. Cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, 2 tablespoons plus ½ teaspoon seasoning mix and the sage, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring often. Add the stock, chicken pieces and remaining 1 tablespoon Tabasco. Bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 1½ to 2 hours, stirring occasionally. (Note: Cooking time will vary according to toughness of chicken.) If desired, adjust seasoning toward the end of cooking time with additional seasoning mix. To serve, place 1 to 2 pieces of chicken on each plate. Mound about ½ cup rice to the side, then top the rice with about ½ cup peas. Spoon extra sauce over the peas and chicken.
Nutrition Facts : Calories 1801.7, Fat 77.8, SaturatedFat 21.9, Cholesterol 245.9, Sodium 3114, Carbohydrate 168.1, Fiber 16.2, Sugar 23.4, Protein 104.1
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.
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