BLACK PEA SOUP RECIPES

Name: Black-Eyed Pea Soup
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 3 h
Yield: 3 1/2 Quarts
Ingredients: 1 pound dried black-eyed peas (about 2½ cups); 5 slices thick-cut bacon; 2 tablespoons extra-virgin olive oil; 1 large diced onion; 2 large diced carrots; 2 ribs diced celery; 1½ cups frozen chopped collard greens, thawed; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 smoked ham hock; ½ cup rice blendu00A0; Kosher salt and freshly ground black pepper

BLACK-EYED PEA SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Black-Eyed Pea Soup Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 3 hours 0 minutes

Prep Time 45 minutes

Cook Time 1 hours 15 minutes

Yield 3 1/2 Quarts

Number Of Ingredients 12

Ingredients

1 pound dried black-eyed peas (about 2½ cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1½ cups frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
½ cup rice blend
Kosher salt and freshly ground black pepper

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.

BLACK-EYED PEA SOUP | ALLRECIPES

Black-Eyed Pea Soup | Allrecipes image

This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.

Provided by Allrecipes Member

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 large onion, diced
4 cups water
3 (15 ounce) cans black-eyed peas, drained
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
½ teaspoon salt
1 (4 ounce) can chopped green chilies
4 teaspoons molasses
4 beef bouillon cubes
¼ teaspoon ground black pepper
¼ teaspoon ground cumin

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, CarbohydrateContent 32 g, CholesterolContent 67 mg, FatContent 19.9 g, FiberContent 6.9 g, ProteinContent 26.4 g, SaturatedFatContent 7.1 g, SodiumContent 2228.2 mg, SugarContent 5.9 g

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