Spicy Black Eyed Pea Soup Recipes

SPICY BLACK-EYED PEA SOUP WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
• Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.

SPICY BLACK-EYED PEA SOUP

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.

SPICY BLACK-EYED PEA SOUP

Steps:

• Saute bacon in large saucepan until lightly browned.
• Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes.
• Add water and bouillon, dissolving the cubes in the mixture.
• Add peas to bouillon mixture.
• Add cheese and simmer gently until cheese is melted.

SPICY BLACK-EYED PEA SOUP

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.

SPICY BLACK-EYED-PEA RELISH

Steps:

• Combine the dried peas, bacon, thyme, tomatoes, chiles and garlic in a large pot. Season with salt and pepper and pour the chicken broth over top. Simmer over medium-low heat until the peas are tender, about 1 hour.
• Drain the peas, reserving the cooking liquid. Discard the thyme and chiles. Remove the bacon, tomatoes and garlic from the cooked peas and set aside. Cut up the bacon and fold it back into the peas along with the cilantro, scallions and lemon juice.
• Puree the cooking liquid with the tomatoes and garlic in a blender. Dress the peas with the puree and give it a final seasoning with salt and pepper, if necessary. Top with cilantro and a drizzle of olive oil.

BLACK-EYED PEA SOUP

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.

SPICY BLACK-EYED PEAS

Steps:

• In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
• Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

FLAVORFUL BLACK-EYED PEA SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, salt and pepper. Bring to a boil. Stir in black-eyed peas and bacon; heat through.

HOME-STYLE BLACK-EYED PEA SOUP

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.

BLACK-EYED PEA SOUP

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.

HEARTY BLACK-EYED PEA SOUP

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.

SPICY BLACK-EYED PEAS

Steps:

• In a large saucepan, cook the bacon slices, until crisp.
• Remove the bacon, crumble and set aside to use as a topping for the finished peas.
• Saute the onion in the bacon drippings until tender.
• Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
• Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
• Add additional water, if necessary.
• Serve over rice with the crumbled bacon as a garnish.

VEGAN BLACK-EYED PEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.
• Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.

EASY BLACK-EYED PEA SOUP

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.

SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO

Steps:

• Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
• Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
• Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
• Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

BLACK-EYED PEA SOUP

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.