Soup O The South Recipes

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THE SOUTH IN A POT SOUP



The South in a Pot Soup image

With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. -Stephanie Rabbitt-Schapp, Cincinnati, OH

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

1 tablespoon canola oil
1-1/2 pounds lean ground beef (90% lean)
1 large sweet potato, peeled and diced
1 large sweet onion, diced
1 medium sweet pepper (any color), diced
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 tablespoon ground cumin
1 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cans (14-1/2 ounces each) reduced-sodium beef broth
4 cups chopped collard greens or chopped fresh spinach

Steps:

  • In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8-10 minutes. Add sweet potato, onion and pepper; saute until onion and pepper are slightly softened, 4-5 minutes., Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes., Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry., For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.

Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 544mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

SOUP O' THE SOUTH



Soup o' the South image

Lots of great southern-style ingredients in a hearty soup! Serve over biscuits.

Provided by Cgelineau

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13

2 cups dried southern cream peas
3 cups uncooked medium shrimp, peeled and deveined
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
14 ounces ring bologna (such as Eckrich®), cut into 1/2-inch slices
3 sweet onions (such as Vidalia®), peeled and halved
4 tomatoes, quartered
3 green bell peppers, sliced
1 (32 ounce) carton chicken broth, or more as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
1 pinch seafood seasoning (such as Old Bay®) to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups frozen sliced okra, thawed

Steps:

  • Place the cream peas into a large saucepan, and fill with water. Bring to a boil, and reduce heat to a simmer; cook the peas until tender, about 45 minutes. Drain off the water; set peas aside.
  • Place the shrimp into a saucepan with about 1/2 cup of water, and bring to a boil. Cover, and simmer over medium-low heat until the shrimp are opaque and pink, 5 to 8 minutes. Remove cover, drain shrimp, and allow to cool.
  • In a large soup pot, place the cooked cream peas, chicken meat, ring bologna slices, halved onions, tomatoes, and green bell peppers. Pour in enough chicken broth to fully cover the ingredients, and bring to a boil. Stir in salt, black pepper, garlic powder, seafood seasoning, and hot pepper sauce. Reduce heat to a simmer, and cook the soup until the flavors have blended, at least 30 minutes. Add more chicken broth if soup is too thick. About 5 minutes before serving, stir in okra and cooked shrimp.

Nutrition Facts : Calories 535.7 calories, Carbohydrate 22.8 g, Cholesterol 188.7 mg, Fat 28.4 g, Fiber 6.6 g, Protein 46.3 g, SaturatedFat 9.9 g, Sodium 1204.4 mg, Sugar 8.3 g

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