Lubiya Sephardi Israeli Black Eyed Pea Soup Recipes

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LUBIYA (SEPHARDI ISRAELI BLACK-EYED PEA SOUP)



Lubiya (Sephardi Israeli Black-Eyed Pea Soup) image

Make and share this Lubiya (Sephardi Israeli Black-Eyed Pea Soup) recipe from Food.com.

Provided by rpgaymer

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
2 serrano peppers, seeded and chopped
1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) can diced tomatoes, undrained
1 pint vegetable broth
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 ounce fresh cilantro, chopped, divided
1/2 lemon, juice of

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.

BEEF AND BLACK-EYED PEA SOUP



Beef and Black-Eyed Pea Soup image

Make and share this Beef and Black-Eyed Pea Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1/2 cup green pepper, chopped
1/2 cup butter
1/2 cup all-purpose flour
2 quarts water
1 (28 ounce) can chopped tomatoes
1 (16 ounce) package frozen black-eyed peas
1 cup chopped onion
1 cup diced carrot
1 cup chopped celery
2 tablespoons beef bouillon granules
1 tablespoon pepper (or to taste)
1/2 teaspoon salt (or to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups cooked rice

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.

Nutrition Facts : Calories 668.2, Fat 39.1, SaturatedFat 18.8, Cholesterol 143.5, Sodium 673.1, Carbohydrate 43.1, Fiber 6.2, Sugar 6.2, Protein 36

TRINIDADIAN BLACK-EYED PEA SOUP



Trinidadian Black-Eyed Pea Soup image

Make and share this Trinidadian Black-Eyed Pea Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegan

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 green bell pepper, cut into 1/4 inch dice
1 medium onion, cut into 1/4 inch pieces
2 medium carrots, cut into 1/4 inch dice
4 tablespoons finely chopped cilantro
1 (10 ounce) package frozen black-eyed peas
6 1/2 cups vegetable stock or 6 1/2 cups vegetable broth
4 tablespoons brown rice
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder (mixed with 1 tablespoon hot water)
1/4 scotch bonnet pepper, chopped (or 1/4 to 1/2 teaspoon cayenne)
salt
1 tablespoon finely chopped chives
limes or lemon wedge

Steps:

  • Add oil to a large pan over medium-high heat.
  • Add in the bell pepper, onion, and carrots.
  • Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
  • Add in the cilantro; stir once.
  • Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
  • Stir and bring to a boil.
  • Cover; lower heat to LOW and simmer gently for 1 1/2 hours--stir occasionally.
  • Add salt and more pepper to taste if needed.
  • Serve garnished with chives and with a lemon or lime wedge on the side.

Nutrition Facts : Calories 128.3, Fat 5.2, SaturatedFat 0.8, Sodium 157.8, Carbohydrate 17.7, Fiber 3.2, Sugar 2.4, Protein 3.5

SOUP KITCHEN'S BEEFY BLACK-EYED PEA SOUP



Soup Kitchen's Beefy Black-eyed Pea Soup image

Make and share this Soup Kitchen's Beefy Black-eyed Pea Soup recipe from Food.com.

Provided by Danny Beason

Categories     Meat

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 cups onions, diced
1 cup celery, chopped
2 cups carrots, chopped
1 cup green pepper, chopped
1 tablespoon black pepper
1 teaspoon garlic
salt and black pepper
beef stock
4 cups dices tomatoes
6 cups black-eyed peas, canned or dried (cooked)
flour, and water to thicken

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.

Nutrition Facts : Calories 625.7, Fat 19.7, SaturatedFat 7.3, Cholesterol 77.1, Sodium 1222.7, Carbohydrate 73.2, Fiber 18.2, Sugar 12, Protein 41.7

SPLIT AND BLACK-EYED PEA SOUP



Split and Black-Eyed Pea Soup image

Make and share this Split and Black-Eyed Pea Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stove Top

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

12 cups water, divided
1 cup dried black-eyed peas
2 cups sliced carrots
2 cups sliced celery
1 1/2 cups chopped onions
1 medium parsnip
1/2 cup split peas
1/2 cup chopped fresh parsley
1/4 cup lightly packed chopped fresh dill
1/2 teaspoon celery salt
1/2 teaspoon salt, to taste
1/4 teaspoon pepper

Steps:

  • In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain.
  • In an 8-quart stockpot, bring the remaining 8 cups water to a boil.
  • Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas.
  • Return to a boil; decrease heat and simmer, uncovered, 40 minutes.
  • Add in the parsley and dill; simmer 35 minutes or until the beans have softened.
  • Stir in the celery salt, salt, and pepper; discard parsnip.

LIBERIAN BLACK-EYED PEA SOUP



Liberian Black-Eyed Pea Soup image

Black-eyed peas are a favorite ingredient in all of the regions of West Africa. There, traditional soups are rather plain, so to add cornmon greens, and/or okra to this soup would be considered quite "fancy" by most West Africans. And if you add the quantity of cayenne that most West Africans would, this soup would be considered insanely fiery by the majority of North Americans! Try varying the combination of vegetables a bit, playing with the quantities of the optional ingredients, or doubling the amount of greens. Reduce the water and you'll have a stew, delicious served on polenta or grits. Top each bowl with chopped scallions or more chopped cilantro.

Provided by Annacia

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup dried black-eyed peas
2 garlic cloves (peeled )
6 cups water, divided
2 cups chopped onions
1 cup diced celery
2 tablespoons water
1 pinch cayenne (more to taste )
2 teaspoons ground allspice
1 pinch dried thyme
1 green bell pepper (or red, seeded and chopped )
1 cup fresh corn kernels (or frozen) (optional)
1 cup sliced okra (fresh or frozen )
2 cups chopped fresh collard greens (or kale or chard or spinach) (optional)
3 cups diced tomatoes with juice (28-ounce can)
1 tablespoon chopped fresh cilantro (optional, up to 2 )
salt & fresh ground pepper (to taste)

Steps:

  • In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
  • Reduce the heat and simmer until tender, about 45 minutes.
  • Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
  • Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
  • Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
  • Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
  • Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
  • When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
  • Add the black-eyed peas and their cooking liquid to the soup pot.
  • Stir in the cilantro, if using, and add salt and black pepper to taste.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.2, Sodium 201.6, Carbohydrate 29.9, Fiber 6.4, Sugar 8, Protein 8.8

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