Southwestern Pea Soup Recipes

SOUTHWESTERN SOUP

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
• Serve with cornbread, if desired.

THREE-INGREDIENT PEA SOUP

Steps:

• Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
• Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
• With the machine running, slowly drizzle in the olive oil to emulsify.
• Mix in the salt; taste and season with more salt if desired.
• Transfer the soup to bowls. Garnish with microgreens if using.

QUICK SWEET PEA SOUP

Steps:

• Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
• Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
• Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SOUTHWESTERN PEA SOUP

Steps:

• Place the peas in a food processor and process until smooth, stopping from time to time to scrape sides of bowl. Add the yogurt, olive oil, lime juice, garlic and chili powder. Process until smooth.
• Scrape mixture into a large metal bowl. Stir in water and salt. Refrigerate until cold. Pour into bowls and pass garnish ingredients separately.

MOM'S SOUTHERN STYLE SPLIT PEA SOUP

Steps:

• You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
• Put all ingredients except salt into large heavy-bottomed stock pot.
• Cook over low-med. heat. Stir occasionally.
• Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
• Remove bone, bay leaves and spices.
• Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
• The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
• This soup freezes very well.
• If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
• I'm guessing on servings and amount. it depends on how much you cook it down.

SOUTHERN STYLE BLACK-EYED PEA SOUP

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.

BLACK-EYED PEA SOUP

Steps:

• In a large soup kettle or Dutch oven, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.