HEARTY- MEATY BLACK EYE PEA SOUP FOR A CROWD
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
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.
HEARTY SPLIT PEA SOUP
For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California
Provided by Taste of Home
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPLIT PEA SOUP FOR A LARGE GROUP
This is my mothers recipe with little variation, it's stand-up spoon thick with vegetables and potatoes. Because I cook in quantity, It is made for 120 portions. This is a excellent soup, for a large group. Plus it is very eye apealing.
Provided by Keith A. Janssen
Categories One Dish Meal
Time 2h30m
Yield 120 serving(s)
Number Of Ingredients 15
Steps:
- -Rinsesplit peas in water.
- -Addboth ham, and chicken base to water and simmer-Add split peas and simmer till cooked.
- Stirring constantly.
- -Peeland dice carrots, celery, and onions.
- -Mincegarlic, or purchase it in the jar already minced.
- -Peeland dice potatoes and keep covered with water until needed.
- -Whenpeas are cooked and well blended, add seasonings, carrots, celery, onions, diced ham and potatoes.
- (Bacon if desired).
- -Simmeruntil vegetables are tender.
- Approx.
- 1 hour.
- Stirring constantly to prevent scorching.
- -Adjustseasoning if desired, and enjoy with crackers.
Nutrition Facts : Calories 238.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 13.8, Sodium 443.2, Carbohydrate 36.5, Fiber 14.6, Sugar 6.2, Protein 19.4
EASY PEA SOUP
One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.
Provided by Nigella Lawson
Categories one pot, soups and stews, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.
- Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.
- Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 8 grams, TransFat 0 grams
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