BLACK EYED PEA SOUP
Steps:
- Cover black eyed peas with water. Sit on counter for 8 hours or overnight. Drain water.
- In the bottom of a 6 quart dutch oven or similar, fry bacon until crisp. Remove to paper towels, reserve drippings.
- To the drippings add onion, celery and carrots. Cook for 5 minutes or until tender and beginning to brown. Add garlic, cook 1 minute longer.
- To the pot add, black eyed peas, ham, tomatoes, collards, Cajun seasoning, salt, cumin and lemon pepper. Add 6 cups chicken broth. Mix well.
- Bring to a boil then lower heat to medium. Cook for 30 minutes. Check level of broth and add 1 or 2 cups of reserved broth, or to your taste. Continue to cook for another 20-30 minutes over medium or until black eyed peas are tender.
- Mix bacon into the soup or sprinkle on top. Serve garnished with green onion and a slice of cornbread, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 43 g, Protein 23 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 1794 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 7 g
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
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.
SOUTHERN STYLE BLACK-EYED PEA SOUP
Looking for a meatless meal? This is just what the doctor ordered. Delicious homemade soup your family will enjoy.
Provided by CJAY8248
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
- Stir in garlic, oregano, crushed red pepper, and thyme.
- Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
- Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
- Stir in black-eyed peas and cook 5 minutes.
- Serve with corn bread or muffins.
SOUTHERN BLACK-EYED PEA SOUP
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
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
BLACK-EYED PEA SOUP
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
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
HOME-STYLE BLACK-EYED PEA SOUP
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
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.
BLACK-EYED PEA SOUP
Categories Soup/Stew Onion Tomato Sauté Quick & Easy Pea Spring Winter Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
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.
SOUTHERN BLACK-EYED PEAS
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.
SOUTHERN-STYLE BLACK-EYED PEAS
I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.
Provided by carina
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
- Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
- Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.
Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g
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