Hearty Meaty Black Eye Pea Soup For A Crowd Recipes

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VEGAN BLACK-EYED PEA SOUP



Vegan Black-Eyed Pea Soup image

This quick and easy black-eyed pea soup has just enough spice to heat you up during these cold months! Being vegan, this dish is healthy and it has the spicy, smoky taste that will keep you coming back for more. Serve this with some toasted bread and you have yourself a hearty and cozy meal!

Provided by Plant Based Life

Time 1h

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
2 medium carrots, diced
1 medium onion, diced
1 medium red bell pepper, diced
1 medium jalapeno pepper, diced
3 cloves garlic, minced
4 cups chopped collard greens
3 cups water
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon liquid smoke flavoring
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.
  • Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 45.1 g, Fat 6.2 g, Fiber 11.2 g, Protein 12.7 g, SaturatedFat 1 g, Sodium 951.3 mg, Sugar 6.7 g

HEARTY- MEATY BLACK EYE PEA SOUP FOR A CROWD



HEARTY- MEATY BLACK EYE PEA SOUP FOR A CROWD image

I created this recipe for the New Year. Black Eyed peas are traditionally served in many Southern States on the first day of the year for good luck. I Created this recipe to have left overs for later & to FREEZE. It would be great if you are having a crowd. You will not be disappointed in the taste & flavor of this hearty soup....

Provided by Rose Mary Mogan

Categories     Bean Soups

Time 4h15m

Number Of Ingredients 24

1 lb dried black eye peas washed & picked through for pebbles
3 lb bone in smoked ham chunks
3 lb smoked polish sausage
2 large red bell peppers, cubed in large chunks
2 large green bell peppers, cubed in large chunks
8 clove garlic, rough chop
64 oz chicken stock (8 cups)
32 oz beef stock (4 cups)
2 large yellow onions, rough chop
1 large red onion, rough chop
3 medium jalapeno peppers, deseeded & rough chop
5 stalk(s) celery, rough chop
1 1/2 Tbsp dried savory
1 1/2 Tbsp cumin
1 Tbsp coarse black pepper
1 Tbsp each granulated onion & garlic
3 bay leaves
2-3 Tbsp honey
2 can(s) diced tomatoes (14 1/2 oz)
2 can(s) rotel diced tomatoes with chilis(10 oz)
1 can(s) diced green chilis (4 oz)
2 can(s) tomato paste (6 oz each)
6 oz baby spinach
additional water as needed to cover vegetables

Steps:

  • 1. You will need a huge pot to make this amount of soup, but you can cut back on most of the ingredients, and still enjoy a great soup. Add the ham chunks to the pot, along with the Rough chopped garlic and a few peppers gives the soup a head start in flavor. Add enough water to cover. I like to cook the Ham chunks about and hour, before adding in the dried peas and other veggies.
  • 2. These are some of the ingredients I used to create the soup. I did not use the extra canned Black Eye peas. Pick through the dry peas for pebbles and grit, and discolored beans, then wash and add to the pot. Pour in the stock, and cover pot with lid while you prep the other veggies. Heat over medium low heat.
  • 3. I like to cut the veggies into large pieces and add them after about the first hour of cooking, so they flavor the broth in the soup peppers, onions,& celery. Don't forget to add the Bay leaves.
  • 4. That's a lot of onions but you are making a large pot of soup, and the onions and garlic adds lots of flavor especially when combined with the granulated onion and garlic and other herbs and spices.
  • 5. This is a partial pix of the canned items. Open all the canned veggies & tomato paste and pour them into a large bowl,that way they can all go into the pot at the same time. I add them about half way through cooking time, after checking the peas to see if they are somewhat tender.
  • 6. Allow them to cook over medium high heat. Adding the spices about midway through cooking. I prefer adding all of the spices into a medium size bowl and then adding them all at once into the soup, then stirring them thoroughly to blend together. NOTE: I PURPOSELY DID NOT ADD SALT TO THE RECIPE, it had enough salt for us FROM THE HAM & OTHER INGREDIENTS.
  • 7. Cut the smoked Sausage on the bias to get more meat per serving. Then add to the pot.
  • 8. The baby spinach only takes a few minutes to wilt into the hot soup broth. So add it during the final 10 minutes of cooking, and stir to blend into the soup.
  • 9. This is what the soup looked like after cooking. So serve with your favorite bread and enjoy. I made a Southern Style corn Bread with corn and chopped green chilis. My daughter who does not care for Black Eyed peas, ate 2 bowls full, as did my husband, and I only had one bowl but had 2 pieces of corn Bread. It was great on a day when the temperature was in the teens.
  • 10. This is the Corn Bread I served with it. Recipe is from a Watkins Keepsake Cookbook, and was a perfect accompaniment.

BLACK-EYED PEA SOUP



Black-Eyed Pea Soup image

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

1 pound bulk pork sausage
1 pound ground beef
1 large onion, diced
4 cups water
3 (15 ounce) cans black-eyed peas, drained
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
½ teaspoon salt
1 (4 ounce) can chopped green chilies
4 teaspoons molasses
4 beef bouillon cubes
¼ teaspoon ground black pepper
¼ teaspoon ground cumin

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

HEARTY BLACK-EYED PEA SOUP



Hearty Black-Eyed Pea Soup image

Alice Jarrell of Dexter, Missouri waited a long time to get this favorite recipe-but it was well worth it. "I had eaten this soup countless times at a small restaurant in our town," she tells. "When the owner finally retired, he said I deserved the secret recipe and passed it along. Now, my family enjoys it at least once a month!"-Alice Jarrell, Dexter, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

1 pound bulk pork sausage
1 pound ground beef
1 large onion, chopped
4 cups water
3 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies
4 beef bouillon cubes
4 teaspoons molasses
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin

Steps:

  • In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Nutrition Facts : Calories 145 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 731mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

BLACK EYED PEA SOUP



Black Eyed Pea Soup image

Provided by Melissa

Categories     Main Course     Soup

Time 1h15m

Number Of Ingredients 16

1 lb dry black eyed peas (rinsed and picked over)
6 slices bacon (cooked and crumbled reserve 3 Tbsp drippings)
1 medium onion (diced)
2 ribs celery (diced)
2 medium carrots (peeled and diced)
3 cloves garlic (minced)
1/2 lb ham (cubed)
1 15 oz can diced tomatoes with green chiles
2 cups frozen chopped collard greens (thawed)
1 Tbsp Creole or Cajun seasoning
1 tsp salt
1 tsp cumin
1 tsp lemon pepper
sliced green onion (optional)
2 32 oz low sodium chicken broth
sliced green onion for garnishing

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

KEEPSAKE CORN BREAD



KEEPSAKE CORN BREAD image

I found this recipe in a Watkins Keepsake cookbook, and made it to compliment my Hearty-Meaty Black Eye Pea Soup 4 A crowd. Being from the South you can never have too many Corn Bread recipes in my opinion. I have at least 2 or 3 variations of this recipe already posted, but this one was just a bit different from the others. So perhaps there is something posted for every palate. I loved this recipe, and having all of the ingredients I needed already on hand made my decision to make it that much easier. It was a perfect compliment to my Soup which has already been posted.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Savory Breads

Number Of Ingredients 12

1 cup(s) yellow corn meal
3/4 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) garlic salt (i used granulated garlic )
1/4 teaspoon(s) black pepper,(i used 1 tsp coarse black pepper)
1/2 cup(s) sour cream (i used heavy whipping cream)
2 large eggs
1/4 cup(s) vegetable oil
2 cup(s) shredded reduced fat cheddar cheese
1 can(s) cream style corn 8.5 ounces)
1 can(s) green chilis, 4 ounces
1 jar(s) chopped pimentos, 2 ounces

Steps:

  • Combine corn meal, flour, baking powder, garlic powder, & pepper and set aside.
  • Combine sour cream or Heavy whipping cream, with eggs and oil in a separated small bowl.
  • Add corn meal mixture, 1 1/2 cups cheese, corn, chilis; Mix well.
  • Add in chopped pimentos. Stir till mixed together.
  • Pour into a greased 8 or 9 inch square baking pan.Sprinkle top with remaining cheese.
  • Bake at 350 degrees F. for 35-45 minutes or until bread tests done.
  • Cut into squares and serve warm.
  • I served this delicious Corn Bread with my https://www.justapinch.com/recipes/soup/soup-vegetable-soup/hearty-meaty-black-eye-pea-soup-for.html

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