Black Eyed Pea And Mexican Chorizo Soup Food

BLACK-EYED-PEA AND MEXICAN CHORIZO SOUP

Black-Eyed-Pea and Mexican Chorizo Soup image

Make and share this Black-Eyed-Pea and Mexican Chorizo Soup recipe from Food.com.

Provided by Renee Ferraz

Categories Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon vegetable oil
1 lb chorizo sausage, removed from casing and crumbled (Mexican)
1/2 medium onion, chopped
4 garlic cloves, chopped
15 ounces diced fire-roasted tomatoes, drained
1 -2 canned chipotle chile
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
6 cups cooked black-eyed peas (cooked in liquid or chicken broth)
1/4 cup chopped cilantro, plus more for garnishing
2 cups shredded pepper jack cheese
1/2 cup finely crushed tortilla chips
2 tablespoons lime juice, plus lime wedges for garnishing
salt and pepper
sour cream, for garnishing

Steps:

On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.

Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 12.9, Cholesterol 68.1, Sodium 1627.6, Carbohydrate 31.1, Fiber 6.4, Sugar 0.7, Protein 28.2

BLACK-EYED PEA SOUP

Black-Eyed Pea Soup image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

3 cups dried black-eyed peas
3 tablespoons unsalted butter or vegetable oil
3 onions, diced
2 cloves garlic, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 teaspoon salt
6 to 8 cups chicken stock or water
2 tomatoes, peeled, seeded and diced
1 tablespoon brown sugar
1 bunch oregano leaves, roughly chopped
Plain yoghurt, for garnish

Steps:

Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released.
Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt.

BLACK-EYED PEA SOUP

Black-Eyed Pea Soup image

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

Provided by Anonymous

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

Time 1h15m

Yield 8

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, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g

BLACK BEAN AND CHORIZO SOUP

Black Bean and Chorizo Soup image

In my crusade to get more chorizo recipes on this site i add this one. it's by sara moulton of the food network and it's fast and easy

Provided by Xexe383

Categories Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 ounce) spanish chorizo sausage, coarsely chopped (spicy cured pork sausage)
1 medium onion, chopped
1 clove garlic, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2-3 cups chicken broth
2 (15 ounce) cans black beans, rinsed and drained

Steps:

Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
Lightly mash beans with potato masher to slightly thicken.

Nutrition Facts : Calories 399.9, Fat 16.7, SaturatedFat 4.5, Cholesterol 18.7, Sodium 888.5, Carbohydrate 41.2, Fiber 14.1, Sugar 2, Protein 22.2

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On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
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