Southern-style black-eyed pea soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a combination of black-eyed peas, ham, bacon, onion, celery, and carrots, and is seasoned with a variety of spices. The soup is typically served with cornbread or crackers, and can be garnished with fresh herbs or a dollop of sour cream. Whether you are a fan of traditional Southern cuisine or simply looking for a new and delicious soup recipe, this southern-style black-eyed pea soup is sure to please everyone at your table.
Here are our top 10 tried and tested recipes!
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 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
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
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 BLACK-EYED PEAS
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g 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 New Years tradition, this Black Eyed Pea Soup incredibly easy to make, healthy and so very delicious. Serve over brown rice with my Mom's Old Fashioned Cornbread for a Southern soul food way to ring in the year.
Provided by Heather
Categories Dinner
Number Of Ingredients 15
Steps:
- Place all the ingredients into a large stockpot.
- Bring to a boil over medium-high heat. Once boiling stir, lower heat to lowest setting and cover.
- Simmer stirring occasionally until beans are tender, about 1 1/2- 2 hours.
- Remove ham hocks from beans, place onto a plate and remove meat from bones. Cut ham into smaller pieces if necessary and add back into beans. Dispose of bone and skin.
- Beans may be served at this time.See Note #5 below for instructions on thickening soup.
Nutrition Facts : Calories 281 kcal, Carbohydrate 17 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 62 mg, Sodium 630 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
SOUTHERN-STYLE BLACK-EYED PEAS
I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.
Provided by carina
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
- Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
- Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.
Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g
SOUTHERN BLACK-EYED PEA SOUP
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
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
MOM'S SOUTHERN STYLE SPLIT PEA SOUP
This soup's flavor is very different from your traditional pea soup. It is not sweet but has a spicy flavor very different from the 'savory' flavor of most pea soups. I love any pea soup but this one is the one I yearn for. Sometimes I add even more carrot if I think we need more carrots in our diet.
Provided by Deerwoman
Categories < 4 Hours
Time 3h20m
Yield 2-3 qts., 8 serving(s)
Number Of Ingredients 10
Steps:
- You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
- Put all ingredients except salt into large heavy-bottomed stock pot.
- Cook over low-med. heat. Stir occasionally.
- Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
- Remove bone, bay leaves and spices.
- Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
- The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
- This soup freezes very well.
- If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
- I'm guessing on servings and amount. it depends on how much you cook it down.
Tips:
- Use fresh, high-quality ingredients. The better the ingredients, the better the soup will taste. If possible, use fresh black-eyed peas, vegetables, and herbs.
- Soak the black-eyed peas overnight. This will help them to cook more evenly and reduce the cooking time.
- Cook the black-eyed peas in a flavorful broth. Use a combination of chicken broth, vegetable broth, and water. You can also add some spices and herbs to the broth for extra flavor.
- Add the vegetables and herbs towards the end of the cooking time. This will help them to retain their color and flavor.
- Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
- Serve the soup hot with your favorite toppings. Some popular toppings include cornbread, crackers, and hot sauce.
Conclusion:
Southern-style 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 black-eyed peas. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a comforting and flavorful soup, give this recipe a try.
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