Beef Black Eyed Peas Soup Food

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.

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.

BEEF BLACK EYED PEAS SOUP

Steps:

• In a pan add the olive oil, when hot add the beef, and stir until light brown.
• Add all the ingredients except the canned black-eyed peas and water.
• When the tomatoes melt, and you have a thick gravy, add enough water to cover the beef by three inches, let the beef cook until cooked.
• Add the black-eyed peas and let it simmer for 5 minutes.
• *The thickness of your soup depends really on how you like your soup, so you can add more water, or reduce the amount of water in this recipe.

BEEF AND BLACK-EYED PEA SOUP

Steps:

• Brown beef and green pepper in a skillet; drain and set aside.
• Melt butter an a large Dutch oven; add flour, whisking until smooth.
• Cook and stir constantly for 1 minute.
• Gradually add in water; stir until bubbly.
• Stir in beef mixture and all the remaining ingredients, except for the rice.
• Bring mixture to a boil; cover and lower heat to simmer 45 minutes-1 hour.
• Add rice during the last 15 minutes or cooking.

BEEF AND BLACK-EYED PEA SOUP

Steps:

• Soak peas overnight and rinse in morning.
• Combine all ingredients in large pan.
• Cook on med heat for about 3 hours or for 8-10 on low in crockpot.

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.

SOUP KITCHEN'S BEEFY BLACK-EYED PEA SOUP

Steps:

• Brown meat, saute vegetables.
• Mix together with seasonings in a large pot.
• Add tomatoes, black-eyed peas and as much beef stock as needed.
• Simmer.
• Thicken to desired consistency with flour and water.
• Wisk flour and water together, then pour through a strainer to avoid lumps.

BLACK-EYED PEA SOUP WITH HAMBURGER

Steps:

• In a large stockpot, brown sausage and beef with onion until no longer pink; drain off fat.
• Return meat and onions to the same pot and add all remaining ingredients.
• Bring to a boil, then reduce heat to a simmer, cover, and let simmer for 45 minutes.

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.

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.

BLACK-EYED PEA AND SAUSAGE SOUP

Steps:

• In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
• Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
• Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
• Stir in salsa, if desired.

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.