Smoky Squash Soup With Black Eyed Peas Recipes
SMOKY SQUASH SOUP
This butternut squash soup gets a bit of smokiness from chipotle peppers and a bit from smoked paprika.
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots and chipotles and cook, stirring, until the carrots brown, about 8 minutes.
- Increase the heat to high and stir in the potatoes and squash, making sure they are well coated. Season generously with salt and pepper and continue to cook until the potatoes begin to soften, about 5 minutes more. Pour in the broth and bring to a boil.
- Adjust the heat to maintain a simmer, cover and cook until the potato and squash are tender, about 15 minutes. Carefully puree the soup in batches in a blender until smooth or with an immersion blender in the pot. Rewarm over medium heat and adjust the seasoning with additional salt and pepper. Serve with a dusting of smoked paprika.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPICY BLACK-EYED PEA SOUP
A delicious, thick soup from The Black-Eyed Pea Restaurant. It's great with cornbread on a cold night. It freezes well, too!
Provided by Candy C
Categories Beans
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion, jalepenos, garlic and salt and pepper in 1 tbls.
- bacon drippings.
- Add tomatoes and chop up.
- Add bouillon and bacon; then peas.
- Simmer a while to blend flavors (not a high boil).
- Add cheese to simmer and melt.
Nutrition Facts : Calories 644.6, Fat 53.9, SaturatedFat 26.4, Cholesterol 127.6, Sodium 1242.8, Carbohydrate 11.7, Fiber 1.7, Sugar 6.7, Protein 29.1
THE BLACK-EYED PEA'S BAKED SQUASH
I love this squash recipe served at the Black-Eyed Pea Restaurant. The recipe was posted in response to a request, but it's been a family favorite ever since it was posted in the local paper years ago. A true Southern favorite.
Provided by PanNan
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tops off the squash.
- Cut in 3- 4 pieces.
- Boil in water til tender (just a few minutes).
- Drain and mash.
- Add remaining ingredients.
- Place in casserole dish.
- Cover with light layer of breadcrumbs.
- Bake at 350 til lightly browned (about 10- 15 minutes).
Nutrition Facts : Calories 185, Fat 11.2, SaturatedFat 6.4, Cholesterol 61.6, Sodium 652, Carbohydrate 17.9, Fiber 2.1, Sugar 9.7, Protein 4.7
SMOKY SQUASH SOUP WITH BLACK-EYED PEAS
I got bored of all butternut squash soups being the same. When I picked up some black-eyed peas at the store today I remembered my new obsession with smoked paprika. This soup has some Spanish/Mexican type flavors and is hearty and filling. Vegetarian and easily made vegan by omitting the cream.
Provided by DaphneM
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pour oil into a medium soup pot and turn head to medium. Add shallots and cook over medium heat until slightly softened, about 4-5 minutes.
- Add squash, 1/2 T of paprika, and cook another 7 minutes or so until it has absorbed the oil and softened.
- Add carrots, potato, broth, and wine and bring to a boil. Reduce to medium and cook at a low boil for about 20 minutes, or until carrots fall apart when pierced with a fork.
- Turn off heat and allow the soup to cool a bit, about 10-15 minutes.
- When soup is slightly cooled, insert an immersion blender into the pot and puree all ingredients - this should only take about a minute to get a smooth puree. Return to medium heat and bring to a simmer again.
- While simmering, add the remaining paprika and other spices to taste. Careful not to use more than the barest dusting (really just a few granules) of cayenne or your soup will be very hot! This is just for zest, not for heat.
- Add peas, corn, and chopped pepper. Let cook for 5 more minutes on low heat.
- Add cream if desired, stir thoroughly, and check for seasonings. Add more spices to taste and lemon juice, then turn off heat. Serve immediately.
Nutrition Facts : Calories 282.7, Fat 4.7, SaturatedFat 0.7, Sodium 349.1, Carbohydrate 45.2, Fiber 8, Sugar 4, Protein 8.4
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SMOKY BLACK-EYED PEA SOUP WITH QUINOA - FROM MY BOWL
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- First, add the Onion and Garlic to a large nonstick pot with a splash of Vegetable Broth or Oil. Sauté over Medium heat until translucent.
- Reduce the heat to Medium-Low, then add in the Thyme, Smoked Paprika, and Carrot. Sauté for an additional 2-3 minutes, until fragrant.
- Then, add the Diced Tomatoes, Black-Eyed Peas, Vegetable Broth, and dry Quinoa to the Pot; bring the mixture to a boil over high heat, then reduce the heat and simmer uncovered for 11 minutes.
- Add the Collard Greens to the pot, then simmer for an additional 5-7 minutes, until the Quinoa is cooked. Add Salt and Black Pepper to taste, if necessary.
SMOKY BLACK EYED PEA SOUP RECIPE (VEGAN, VEGETARIAN)
From rhubarbarians.com
- Rinse the beans and inspect for debris. Place them in a large bowl and cover with water by 2 inches. Stir in the smoked paprika and let sit for at least 4 1/2 hours or overnight. Drain them from the liquid and rinse with water.
- When the beans are soaked and rinsed, start your soup. Heat 2 Tbsp of olive oil in a dutch oven or soup pot over medium high heat. Add the onion and sauté until it starts to brown, stirring occasionally, about 10 minutes. Add the black eyed peas, garlic, rosemary, and thyme. Sauté for 1 minute, stirring constantly, just so the garlic and herbs become fragrant. Add the vegetable broth, stir, and bring to a boil.
- Rapid boil the beans in the liquid for 15 minutes. Remove one from the pot and check to see if it is just soft enough to mash with a fork. You want them to hold their shape, but easily give under a fork. If they do, move on to the next step. If not, continue cooking until they are ready.
- When the beans are just soft enough, add the carrot, celery, and potatoes. Bring the soup to a boil and then reduce heat to simmer. Simmer until the vegetables are soft, about 10 minutes.
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