BLACK-EYED PEAS WITH BACON AND PORK
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 14h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
- Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
- Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
SPICY BLACK-EYED PEA SOUP WITH BACON
Very similar to a great soup served at the Black-eyed Pea restaurants!
Provided by Genie Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 48.2 g, Cholesterol 83.3 mg, Fat 27.6 g, Fiber 10.5 g, Protein 39.1 g, SaturatedFat 16 g, Sodium 1492.1 mg, Sugar 4.1 g
BLACK-EYED PEA AND BACON SOUP
A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.
Provided by EmpressChristine
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
- Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 50.8 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 9.6 g, Protein 10.7 g, SaturatedFat 1.5 g, Sodium 961.6 mg, Sugar 6.1 g
BLACK-EYED PEA SOUP WITH HAM
"Even people who don't care for black-eyed peas will enjoy this hearty meatless soup," promises Donna Ambrose, Mt. Wolf, Pennsylvania. "With a crusty loaf of bread, it's a heartwarming meal for those cold winter days."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.
Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 843mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
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 PEAS RECIPE
This black-eyed peas recipe is comfort food at its best! A soul food staple, black-eyed peas are cooked with bacon and sausage until perfect and creamy. Eat for New Year's Eve if you want prosperity in the new year, or all year long if you are craving something delicious.
Provided by Olivia Mesquita
Categories Side Dish
Number Of Ingredients 13
Steps:
- Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)
- In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.
- Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.
- Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.
- At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.
- Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.
- Serve immediately!
Nutrition Facts : ServingSize 1 cup, Calories 486 kcal, Carbohydrate 51 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1512 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 12 g
SPICY BLACK EYED PEA SOUP
Years ago I used to work at a restaurant and they had a version of this soup as a special and i ate it every chance I got. I loved this soup so I got some of the ingredients from an old manager but he couldn't give me the whole recipe. I put it all together and added a few ingredients, peaked and tuned and "voila"...ummm ummm...
Provided by Shelia Avant
Categories Bean Soups
Time 3h20m
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients into 1 large pot, stir, well, cover and cook on medium heat 2 to 4 hours or until peas are soft and well seasoned.. If you follow this recipe it is very spicy. But you can replace 1 can of the Rotel tomatoes for a can of chopped tomatoes an omit the crushed red pepper. Cook 2 to 4 hours or until peas are soft and well seasoned. This soup is great year round with a piece hot piping hot cornbread. ENJOY
BLACK EYED PEA SOUP
Steps:
- Cover black eyed peas with water. Sit on counter for 8 hours or overnight. Drain water.
- In the bottom of a 6 quart dutch oven or similar, fry bacon until crisp. Remove to paper towels, reserve drippings.
- To the drippings add onion, celery and carrots. Cook for 5 minutes or until tender and beginning to brown. Add garlic, cook 1 minute longer.
- To the pot add, black eyed peas, ham, tomatoes, collards, Cajun seasoning, salt, cumin and lemon pepper. Add 6 cups chicken broth. Mix well.
- Bring to a boil then lower heat to medium. Cook for 30 minutes. Check level of broth and add 1 or 2 cups of reserved broth, or to your taste. Continue to cook for another 20-30 minutes over medium or until black eyed peas are tender.
- Mix bacon into the soup or sprinkle on top. Serve garnished with green onion and a slice of cornbread, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 43 g, Protein 23 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 1794 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 7 g
COLLARD GREEN AND BLACK-EYED PEA SOUP
A Southern traditional dish served on New Year's Day, greens for prosperity and black-eyed peas for luck created for Oprah Winfrey by Art Smith
Provided by Ugly Yellow
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
- Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
- Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
- Remove chicken wings and allow to cool.
- Separate chicken meat from bones and return meat to soup.
- Season with hot sauce (optional) Serve with cornbread.
BLACK-EYED PEA AND COLLARD GREENS SOUP
This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and lean turkey bacon. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. If you prefer a thicker soup, mash some of the cooked peas against the side of the pot, then stir them back into the broth before adding the collard greens and carrots.
Time 9h20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Place peas in a large bowl and cover by a few inches with water.
- Cover the bowl and let sit at room temperature for 8 hours or overnight; drain and rinse well.
- Heat oil in a large pot over medium heat.
- Add onion, garlic, bacon and celery and cook, stirring occasionally, until onion is translucent, 5 to 8 minutes.
- Add peas and broth and bring to a boil, skimming off any foam on the surface.
- Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes.
- Add collard greens and carrots and simmer until tender, 15 to 20 minutes more.
- Season with salt, pepper and hot sauce and serve.
Nutrition Facts : Calories 220 calories, Fat 13 grams, SaturatedFat 2.5 grams, Cholesterol 40 milligrams, Sodium 690 milligrams, Carbohydrate 19 grams, Protein 10 grams
FLAVORFUL BLACK-EYED PEA SOUP
I'M delighted to share this flavorful recipe with Reminisce readers. It's easy, delicious and can be made in very little time. Once you try it, it will become one of your favorite light meals.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
BLACK-EYED PEA CABBAGE SOUP
This delicious soup is so easy to make and wonderful on a cold day. Serve with cornbread and you have a great meal.
Provided by The Southern Lady Cooks
Categories Soup
Time 1h15m
Number Of Ingredients 12
Steps:
- Brown hamburger, onion, green pepper, celery and garlic clove in a skillet on top of the stove. Drain and add to large soup pot.
- Add cabbage, tomatoes, chicken broth, water, dried black-eyed peas, Cajun seasoning and cayenne to pot. Bring to a boil, turn down to simmer and cook for 45 to 60 minutes until dried peas are done
SPICY BLACK-EYED PEA SOUP
A delicious, thick soup from The Black-Eyed Pea Restaurant. It's great with cornbread on a cold night. It freezes well, too!
Provided by Candy C
Categories Beans
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 644.6, Fat 53.9, SaturatedFat 26.4, Cholesterol 127.6, Sodium 1242.8, Carbohydrate 11.7, Fiber 1.7, Sugar 6.7, Protein 29.1
BLACK EYED PEA SOUP
A New Years tradition, this Black Eyed Pea Soup incredibly easy to make, healthy and so very delicious. Serve over brown rice with my Mom's Old Fashioned Cornbread for a Southern soul food way to ring in the year.
Provided by Heather
Categories Dinner
Number Of Ingredients 15
Steps:
- Place all the ingredients into a large stockpot.
- Bring to a boil over medium-high heat. Once boiling stir, lower heat to lowest setting and cover.
- Simmer stirring occasionally until beans are tender, about 1 1/2- 2 hours.
- Remove ham hocks from beans, place onto a plate and remove meat from bones. Cut ham into smaller pieces if necessary and add back into beans. Dispose of bone and skin.
- Beans may be served at this time.See Note #5 below for instructions on thickening soup.
Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 62 mg, Sodium 630 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
BLACK-EYED PEA AND BACON SOUP RECIPE
Provided by glomcrae
Number Of Ingredients 8
Steps:
- Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes. Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.
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4.6/5 (42)
- Rinse the peas and discard any that are damaged or dark. Place the peas in a large pot set over high heat. Add 4 cups broth and bring to a boil. Boil for 2 minutes, and cover the pot. Remove the pot from the heat, and let the beans soak 1 hour. Don’t lift the lid and don’t drain the beans after the hour has passed.
- Cut the bacon strips into ¼-inch slices, and place in a large Dutch oven set over medium heat. Cook the bacon until crisp. Transfer bacon to a paper towel (leaving the rendered bacon fat).
- Place the diced onion in the Dutch oven and cook until onion is translucent. Reduce the heat to low, add the garlic and cook an additional 30 seconds, stirring often.
- Slowly add the water while scraping the bottom of the pot to deglaze the pan. Add the Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce and apple cider vinegar. Set heat to low and simmer about 10 minutes. Remove from the heat until peas have softened.
BLACK-EYED PEA AND BACON SOUP RECIPE - GLORIOUS SOUP RECIPES
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Estimated Reading Time 40 secs
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5/5 (9)Category SoupCuisine SouthernCalories 336 per serving
- Place black-eyed peas in a large bowl and cover with 2 inches of water. Let sit overnight (8-12 hours). Drain.
- Add water, chicken bouillon, black-eyed peas, ham, carrots, bay leaves, red pepper flakes, and black pepper.Bring to a boil. Reduce heat to low, cover, and cook for 2 hours
COLLARD GREEN & BLACK-EYED PEA SOUP RECIPE | EATINGWELL
From eatingwell.com
4.7/5 (10)Total Time 45 minsCategory Healthy Collard Greens RecipesCalories 173 per serving
- Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
- Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.
BLACK-EYED PEA SOUP - FLAVOR BIBLE
From flavorbible.com
Cuisine AmericanTotal Time 45 minsCategory Main CourseCalories 235 per serving
- Add olive oil and and heat for 1-2 minutes. Add onion, carrots, and celery. Saute for 3 minutes, or until they begin to soften.
BLACK EYED PEA SOUP - BOWL ME OVER
From bowl-me-over.com
5/5 (5)Total Time 1 hr 50 minsCategory Lunch or Dinner, Soups And StewsCalories 404 per serving
- Pick thru the beans, checking for small rocks, blemished beans, etc and remove. Rinse them well. Prepare the beans by following product directions by either soaking the beans overnight or using the quick soak directions.
- After soaking, pour out the water the beans have been soaking in. Rinse the beans well. If you don't rinse them, the beans will have a black/gray foam on them. Remove the beans from the pot and set aside.
- In a large stock pot, heat 2 tablespoons olive oil over medium high heat. Add the meat - (turkey leg, ham hock or ham) and the vegetables. It's going to look like there are a ton of vegetables, but it cooks down quickly. Season with black & red pepper, bay leaf and the Italian seasoning. Saute' until tender, about 6-8 minutes.
- Add the beans back to the pot. Pour in the chicken broth and add enough water to cover the beans. Cover and increase the heat to high and bring to a boil.
THE BEST BLACK-EYED PEAS FOR NEW YEAR'S - FIVEHEARTHOME
From fivehearthome.com
5/5 (12)Total Time 1 hr 40 minsCategory SoupCalories 424 per serving
- Heat a large pot over medium heat. Using a pair of kitchen shears, snip bacon slices into 1-inch segments and place in pot. Cook, stirring often, until bacon is crispy. With a slotted spoon, remove bacon to a paper towel-lined plate to drain. Pour bacon grease from pot, reserving about 1 tablespoon in pot.
- Add garlic to pot and stir for 1 minute or until it begins to turn light golden brown. Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and half of the cooked bacon pieces. Bring to a boil and then reduce to a simmer and cover. Cook for 1 1/2 to 2 hours, stirring occasionally, or until black-eyed peas are tender. If liquid gets low before peas are done, add an additional 1 to 2 cups of chicken stock. (And if you desire less liquid by the time peas are done, simmer uncovered for 10 or so more minutes.)
- Remove bay leaves and serve soup with reserved bacon crumbles and fresh chopped parsley sprinkled on top.
BLACK-EYED PEA SOUP - FINE FOODS BLOG
From finefoodsblog.com
5/5 (4)Total Time 50 minsCategory SoupsCalories 246 per serving
- In a heavy bottomed pot over medium heat, cook bacon and kielbasa until bacon is crisp and kielbasa is browned. Remove from pot and drain excess grease.
- Add bacon, kielbasa, black-eyed peas and chicken stock to the pot and bring to a boil. Reduce heat to simmer and add kale. Simmer about 20 minutes until all flavors are melded, or longer if you wish.
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5/5 (1)Category SoupCuisine AmericanTotal Time 35 mins
- A day or so before you want to make the soup, put the dry beans in a large bowl with water to cover a good 3 inches above the beans. Let the beans sit under the light in your oven overnight, then drain and rinse the beans. Put the rinsed beans back in the bowl WITHOUT water, and back under the light in your oven to sprout. Should take about 24 hours or less to sprout – they sprout nice and quick when kept warm. Rinse the beans a few times during the day. This sprouting process makes the beans easier on the gut to digest and makes more of the nutrients in the beans available to absorb.
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- Saute the onion, carrot, and celery in the bacon grease with large pinches of salt over medium high heat for about 10 minutes or longer. The salt draws out their moisture and sweetens the veggies.
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