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Black-Eyed Peas and Greens Soup

User Rating 5 Star Rating (3 Reviews)

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Black-Eyed Peas and Greens Soup

Black-Eyed Peas and Greens Soup

Diana Rattray
This flavorful soup can be cooked on the stovetop or in the crockpot. Either way, it makes a great meal with cornbread and a tossed salad.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup diced sweet bell pepper, red or green
  • 4 to 6 ounces diced ham
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
  • 1 1/2 cups frozen chopped turnip greens or spinach, thawed
  • 2 cans (14.5 ounces each) tomatoes, diced, with juice
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • salt, to taste

Preparation:

Stovetop:
In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.

To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.

Slow Cooker:
In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.

Serves 6 to 8.


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User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy to make and delicious to eat, Member Foxysocks

This soup is suprisingly delicious and looks so colorful in the pot. I didn't use the bell pepper but diced up a carrot instead. I wasn't sure how much 6 oz. of diced ham was, so used 1 cup and it worked out fine. I only used 1 can of tomatoes, but next time will use 2 cans of tomatoes that are seasoned. I used the frozen turnip greens but will consider using the canned ones next time. The soup freezes well and it tastes much better after the first day. Great with cornbread or biscuits.

7 out of 7 people found this helpful.

See all 3 reviews

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