CABBAGE AND BLACKEYED PEA SOUP
This Cabbage and Black-Eyed Pea Soup is packed with black-eyed peas, onions, bell pepper, cabbage, and tomatoes! Perfect for New Years!
Provided by Annie Holmes
Categories Soup
Time 4h20m
Number Of Ingredients 18
Steps:
- Heat a large pot to medium high. Brown ground beef and drain off any fat.
- Add the chopped onion, bell pepper, and garlic and cook for 2 minutes or until softened.
- Add spices, stir well.
- Add in the remaining ingredients (do not drain any of the cans) and stir well.
- Bring mixture to a slight simmer, then reduce to medium low, cover, and let cook for at least one hour or up to 90 minutes.
- Follow steps 1-3 add ingredients to a large slow cooker and cook on high for 3-4 hours or on low for 8 hours.
Nutrition Facts : Calories 173 calories, Carbohydrate 21.5 grams carbohydrates, Fat 2.8 grams fat, Fiber 6.6 grams fiber, Protein 18.3 grams protein, ServingSize 1 1/4 cup, Sodium 571 grams sodium, Sugar 8.8 grams sugar, TransFat 0 grams trans fat
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
NEW YEARS BLACK-EYED PEA AND CABBAGE SOUP
This is a quick, easy and tasty soup to enjoy on New Year's Day. We really liked the addition of Rotel and used the original version. You do taste some heat, but not too much. If you like things spicy, feel free to use the hot version. We were a bit concerned that there was no liquid added to the recipe. But as the soup simmered...
Provided by Annette Rinehart
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Open cans of black-eyed peas, put into 3 quart cooking pot.
- 2. Open can of Rotel, add to pot. Remove cabbage core and chop up into bite size pieces. Put this into pot. Add salt & pepper to taste.
- 3. Cook on medium heat until cabbage is soft.
- 4. Serve in bowls with cornbread or french bread on the side.
HOME-STYLE BLACK-EYED PEA SOUP
This colorful hearty soup makes a good starter or main course. With a salad on the side, it's a light dinner for two.-Yvonne Peterson, Mountain View, Missouri
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 272 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1314mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 18g protein.
SLOW COOKER BLACK-EYED PEA AND CABBAGE SOUP
Not only will this black-eyed pea soup help use up a leftover hambone, according to Southern tradition it will bring you luck in the New Year too. It's such a good recipe, you'll want to make it all year round. What we love most is that it's full of fresh veggies that add all the yummy flavor. It's a very easy Crock Pot recipe...
Provided by Alix D
Categories Other Main Dishes
Time 6h30m
Number Of Ingredients 13
Steps:
- 1. Prep all ingredients. Carve as much meat as you can off the hambone, then cube the meat. Then, starting with the hambone, put all ingredients into Crock Pot except the cabbage. Pour the broth over last. This soup has a lot of volume starting out, but it will cook down considerably. Note: If you can't get fresh black eye peas, you may use a pound of dried black-eyed peas. To substitute dried black-eyed peas, rinse the peas the night before, sorting out any dirt or stones. Put into a pot, cover with water, and boil for ten minutes. Remove from heat and allow to soak overnight. When ready to prepare, rinse the peas before adding them to the Crock Pot. Canned black-eyed peas are NOT recommended, as they grow pasty and mushy and ruin the texture of the soup.
- 2. Add chopped cabbage to the top of the mixture.
- 3. Cook on high for 6 hours.
- 4. Give the soup a stir to make sure the cabbage is cooking down about 3 hours into the cooking process.
- 5. Remove ham bone and bay leaves from Crock Pot. Scrape off meat and marrow and stir both into the soup. Discard hambone. Add salt, pepper and a few dashes of Louisiana Hot Sauce to taste.
- 6. We pair this with my grandmother's recipe for Southern cornbread with stone-ground cornmeal. Forget about crackers -- just crumble some cornbread into your soup to soak up the good juice for a meal that'll make a great start to your New Year!
- 7. This is great the next day, too. Peas soften still more overnight. Note: If you don't have a leftover hambone from your holiday ham, one alternative is to get a hambone from Honeybaked Ham, if one is in your area. I've found their 'soup starter' bones have enough ham left both for this soup and for an additional meal! Honeybaked sells their hambones dirt cheap after Christmas and Easter, so it's a great time to stock up, too. *I'm not employed by Honeybaked and I have no stake in the company -- it's just the cheapest and easiest way I've found to get a hambone without having to buy a whole ham to get it.
SOUTHERN STYLE BLACK-EYED PEA SOUP
Looking for a meatless meal? This is just what the doctor ordered. Delicious homemade soup your family will enjoy.
Provided by CJAY8248
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
- Stir in garlic, oregano, crushed red pepper, and thyme.
- Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
- Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
- Stir in black-eyed peas and cook 5 minutes.
- Serve with corn bread or muffins.
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.
NEW YEAR'S BLACK EYED PEAS AND CABBAGE
A New Year's Day tradition in my family. Eat your cabbage and black eyed peas and see fortune come your way in the new year.
Provided by Daphney
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Black eyed Peas:.
- Saute onion with ham or salt pork until onions are soft. Add both cans of black eyed peas with juices. Bring to boil. Reduce heat and simmer for 30 - 45 minutes.
- Cabbage Dish:.
- Brown ground beef. Mix in worcestershire sauce, garlic powder, salt and pepper. Add one onion, bell pepper, and celery to beef just before browned and saute for about five minutes. Slice head of cabbage into quarters and separate leaves. Mix cabbage leaves in with beef and vegetables and cook on low heat until leaves are soft but still some what crisp.
Nutrition Facts : Calories 284.7, Fat 12, SaturatedFat 4.6, Cholesterol 51.4, Sodium 329.9, Carbohydrate 25.6, Fiber 7.2, Sugar 8.8, Protein 20.4
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