The South In A Pot Soup Recipes
THE SOUTH IN A POT SOUP
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
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
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
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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