Spicy Black Eyed Pea Soup Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
• Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Steps:

• 1. Combine all the ingredients into 1 large pot, stir, well, cover and cook on medium heat 2 to 4 hours or until peas are soft and well seasoned.. If you follow this recipe it is very spicy. But you can replace 1 can of the Rotel tomatoes for a can of chopped tomatoes an omit the crushed red pepper. Cook 2 to 4 hours or until peas are soft and well seasoned. This soup is great year round with a piece hot piping hot cornbread. ENJOY

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the peas, water and tomatoes. Bring to a boil. Stir in the ham, Italian seasoning, pepper and salt. Reduce heat; simmer, uncovered, until heated through, about 20 minutes.

Steps:

• 1. Sort through your dry beans picking out any rocks, funky ones, split ones, or debris put the beans to cook in your colander and rinse thoroughly with water till the water runs clean. In a 8 qt stock pot place your washed black eyed peas and cover with water about 2 to 3 inches of water bring to a boil for 10 minutes then turn off burner and let sit for about 45 minutes then rinse and drain.
• 2. In a separate pot add 2 cups chicken broth, and water to cover your leftover ham bone with meat about 3+ inches above the bone. Bring this to a boil lower heat to a simmer for about an hour cooking it down a little for using later, leave on low heat till time to use. Put the black eyed peas back in the 8 qt stock pot with 32 oz of Beef broth now add pepper, chili powder, cumin, garlic & dry red peppers.
• 3. Add potatoes, carrots, celery, onions, basil, bay leafs and cilantro. Add with the ham that boiled off with 3 cups of the broth from that stock toss the empty bones and any fat. Add the Tomatoes and Green Chilies juice and all to the soup. Add the dash of Worcestershire sauce, Louisiana hot sauce. Bring to a vigorous boil for about 5 to 10 minutes then turn it to medium semi cover and simmer for about 2 hours then turn down to medium low covered for the last hour.

Steps:

• Saute bacon in large saucepan until lightly browned.
• Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes.
• Add water and bouillon, dissolving the cubes in the mixture.
• Add peas to bouillon mixture.
• Add cheese and simmer gently until cheese is melted.

Steps:

• Sort peas and soak in plenty of water overnight.
• Before cooking, drain and rinse.
• Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
• Remove bay leaves before serving.
• Serve with additional tabasco, if desired.

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.