Beefy Black Eyed Pea Soup Food

BLACK EYED PEA SOUP

Steps:

• Begin by adding the vegetable broth and two cups of water to a stockpot and bring to a boil.
• Add oregano, garlic powder, and cumin. Stir well.
• Chop collard greens and carrots into bite-sized pieces and add to the pot. Cover and simmer for about 15 minutes.
• While collards are cooking, chop potatoes. Add potatoes and tomatoes to the pot and cook for about 10 minutes. Note: There is sugar in so many canned goods. Read the labels! I used the Cento brand of tomatoes.
• Drain and rinse the black eyed peas and add to the pot. Stir until combined. Simmer until hot.
• Add salt and pepper and top with parsley. Serve hot.

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.

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.

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.

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.

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.

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.

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.

LUBIYA (SEPHARDI ISRAELI BLACK-EYED PEA SOUP)

Steps:

• Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
• Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
• Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.

BLACK EYED PEA SOUP

Steps:

• Heat oil in a soup pot, sauté garlic and onion for 2 to 3 minutes.
• Add all remaining ingredients except the parsley. Cover and bring to a boil.
• Reduce the flame to low and simmer for 20 minutes. Mash the potatoes slightly with a potato masher to thicken the soup. Serve and garnish with parsley.

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.

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.