Soup Kitchens Beefy Black Eyed Pea Soup Food

BEEF AND BLACK-EYED PEA SOUP

Steps:

• Brown beef and green pepper in a skillet; drain and set aside.
• Melt butter an a large Dutch oven; add flour, whisking until smooth.
• Cook and stir constantly for 1 minute.
• Gradually add in water; stir until bubbly.
• Stir in beef mixture and all the remaining ingredients, except for the rice.
• Bring mixture to a boil; cover and lower heat to simmer 45 minutes-1 hour.
• Add rice during the last 15 minutes or cooking.

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.

BLACK-EYED PEA SOUP

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.

SOUP KITCHEN'S BEEFY BLACK-EYED PEA SOUP

Steps:

• Brown meat, saute vegetables.
• Mix together with seasonings in a large pot.
• Add tomatoes, black-eyed peas and as much beef stock as needed.
• Simmer.
• Thicken to desired consistency with flour and water.
• Wisk flour and water together, then pour through a strainer to avoid lumps.

SOUTHERN STYLE BLACK-EYED PEA SOUP

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.

LUBIYA (SEPHARDI ISRAELI BLACK-EYED PEA SOUP)

Steps:

• Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
• Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
• Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.

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:

• 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.

SPICY BLACK-EYED PEA SOUP

Steps:

• Saute bacon in large saucepan until lightly browned.
• Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes.
• Add water and bouillon, dissolving the cubes in the mixture.
• Add peas to bouillon mixture.
• Add cheese and simmer gently until cheese is melted.