Best 2 Southern Black Eyed Pea Soup Recipes

When the chilly winds start to blow, there's nothing quite as comforting as a warm, hearty bowl of Southern black-eyed pea soup. This classic dish is a staple in many Southern households, and for good reason. It's made with simple, affordable ingredients that come together to create a delicious, flavorful soup that's perfect for a cold winter day.

Here are our top 2 tried and tested recipes!

SOUTHERN STYLE BLACK-EYED PEA SOUP

Southern Style Black-Eyed Pea Soup image

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

Ingredients

1 onion, diced
1 stalk celery, sliced
1 green pepper, diced
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
salt and pepper, to taste
4 cups vegetable broth
1 (15 ounce) can diced tomatoes, undrained
1/4 cup tomato ketchup
4 -5 cups green cabbage, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained

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.

SOUTHERN BLACK-EYED PEA SOUP

Southern Black-Eyed Pea Soup image

Looking for a Southern dinner? Then check out this black-eyed pea soup made using brown rice and veggies - a flavorful hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 package (16 ounces) dried black-eyed peas, sorted and rinsed
8 cups water
1/2 cup uncooked brown rice
2 teaspoons chopped garlic (from 4-ounce jar)
1/2 teaspoon dried marjoram leaves
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
2 cups bite-size pieces spinach, collard greens or turnip greens

Steps:

Heat peas and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in remaining ingredients except spinach. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally until peas are tender.
Stir in spinach. Cook 2 to 3 minutes.

Nutrition Facts : Calories 280, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 16 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 630 mg

Tips:

Use fresh or frozen black-eyed peas for the best flavor. If using dried black-eyed peas, be sure to soak them overnight before cooking.
Add a ham bone or smoked turkey wing to the soup for extra flavor.
Use a variety of vegetables in your soup, such as celery, carrots, onions, and bell peppers.
Season the soup with salt, pepper, and your favorite herbs and spices. Cajun seasoning is a great option.
Serve the soup with cornbread or rice.

Conclusion:

Southern black-eyed pea soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover ham or turkey. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.