Socal Greens And 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.

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:

• 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.

SOCAL GREENS AND BLACK EYED PEA SOUP

Steps:

• Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
• Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
• For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.

BLACK-EYED PEAS AND COLLARD GREENS SOUP

Steps:

• In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, 5 to 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Wipe pot clean with a paper towel.
• Heat remaining 1 tablespoon oil in pot over medium-high heat. Add onion and carrot; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in sausage, broth, tomatoes, greens, peas, thyme, salt, and pepper until greens are wilted, and bring to a boil. Reduce heat to medium, cover, and cook until greens and peas are tender, 30 to 40 minutes. Garnish with thyme, if desired.

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.

BLACK-EYED PEA SOUP RECIPE

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.

BLACK-EYED PEA AND COLLARD GREENS SOUP

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.