BLACK-EYED PEA SOUP
Categories Soup/Stew Onion Tomato Sauté Quick & Easy Pea Spring Winter Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large pot over medium heat. Add onions and garlic and sauté until onions are golden and tender, about 8 minutes. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
- Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.
GREEK-STYLE BLACK EYED PEAS RECIPE
If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
- Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
- Finally, stir in lemon juice and parsley.
- To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.
Nutrition Facts : Calories 46.2 kcal, Sugar 4.4 g, Sodium 331.1 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 10.7 g, Fiber 3 g, Protein 1.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
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.
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
A delicious and healthy recipe your whole family will love.
Provided by Kelly Stilwell
Categories Lunch or Dinner
Number Of Ingredients 12
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.
Nutrition Facts : Calories 108 kcal, Carbohydrate 23 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 1980 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
EASY BLACK-EYED PEA SOUP
Easy, good black-eyed pea soup! Top with cheese and sour cream if desired.
Provided by Donna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 29 g, Cholesterol 43.8 mg, Fat 17.5 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 6 g, Sodium 1757.8 mg, Sugar 5.4 g
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
BLACK EYED PEA SOUP
Make and share this Black Eyed Pea Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 215.8, Fat 5.6, SaturatedFat 0.9, Sodium 868.2, Carbohydrate 34.3, Fiber 7.2, Sugar 2.3, Protein 8.8
BLACK-EYED PEA SOUP RECIPE
Black-Eyed Pea Soup, full of carrots, celery, onions, and collard greens, is the epitome of a lucky New Year's Day dish. With black-eyed peas for luck and greens, which symbolize money, you can't go wrong with this nutritious and delicious soup to welcome in the new year.
Provided by Sharon Rigsby
Time 9h10m
Number Of Ingredients 14
Steps:
- Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
- Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
- Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
- Serve immediately.
Nutrition Facts : Calories 366 kcal, Carbohydrate 46 g, Protein 24 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 719 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
HEARTY BLACK-EYED PEA SOUP
Alice Jarrell of Dexter, Missouri waited a long time to get this favorite recipe-but it was well worth it. "I had eaten this soup countless times at a small restaurant in our town," she tells. "When the owner finally retired, he said I deserved the secret recipe and passed it along. Now, my family enjoys it at least once a month!"-Alice Jarrell, Dexter, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 145 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 731mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g 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 PEA SOUP
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
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
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
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
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- Add the onion, bell pepper, carrot, garlic, jalapeno and a pinch of salt and pepper. Saute until tender, 5-7 minutes.
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- Sauté the onion, celery, and carrots in the olive oil (1 tablespoon) for 2-3 minutes, or until softened.
- Add the minced garlic (1 clove) and cubed ham (1.5 cups); sauté for 2-3 more minutes. (If using a ham bone or hock, just add the garlic, then add the ham bone in the next step).
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- Place a large pot over medium-high heat, and once hot, add in about 3 tablespoons of olive oil; once the oil is hot, add in the ground beef, and using your spoon, break up the beef to crumble it well, and allow it to brown for about a minute or two.
- Next, add in the sea salt and black pepper, as well as the diced onion, celery, carrots, minced garlic and dry oregano, and stir to combine, allowing this mixture to cook for about 2 minutes.
- Add in the cumin, cinnamon and tomato paste, and stir to combine; allow this to cook for about 1-2 minutes, to cook out the “raw” flavor or the tomato paste.
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- Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven.
- Sauté onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender.
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- 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.
COLLARD GREEN & BLACK-EYED PEA SOUP RECIPE | EATINGWELL
From eatingwell.com
- 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 WITH GREEK SAUSAGE - REAL GREEK RECIPES
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- Half fill a cooking pot with water and add the black-eyed peas. Bring to a boil and let them boil for 1 minute. Then strain in a strainer.
- Add the black-eyed peas back in the pot along with 1,5 liter of water, the onion, celery, carrot, and garlic.
- Bring to a boil, then reduce heat to medium and simmer partly covered for 45 minutes to 1 hour. Or until peas are tender enough but not overcooked and mushy.
BLACK EYED PEA SOUP - BOWL ME OVER
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- 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.
BLACK-EYED PEA NUTRITION, BENEFITS AND HOW TO COOK - DR. AXE
From draxe.com
- Improve Digestion. One of the biggest black-eyed pea benefits is the high levels of dietary fiber, which helps to promote regular bowel movements and improve the health of the entire body, especially the digestive system.
- Prevent Anemia. Getting adequate iron in your diet prevents anemia, which can cause fatigue and weakness. Anemia occurs when your blood has a lower than normal number of red blood cells or if your red blood cells don’t have enough hemoglobin.
- Lower Blood Pressure. Black-eyed peas are rich in potassium, a mineral that helps keep your blood pressure levels at healthy numbers and lowers your risk of heart disease.
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- 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.
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- Heat the oil in a soup pot on the stove over medium heat. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.
- Add the celery, carrots, and garlic, and sauté 5 minutes until starting to soften, stirring frequently.
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- 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.
- In a large stock pot fry the bacon and scoop out with a slotted spoon to set aside. Leave the bacon grease in the stock pot to sautee your veggies in.
- 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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- In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
- Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.
- Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
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