COLLARD GREEN & BLACK-EYED PEA SOUP
This looks like a great soup for those cold winter days that will soon be here. I found this recipe on AOL.
Provided by CJAY8248
Categories < 60 Mins
Time 45m
Yield 1 potful soup, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
- Position rack in upper third of oven; preheat broiler.
- Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.
Nutrition Facts : Calories 2352.1, Fat 33.5, SaturatedFat 8.4, Cholesterol 15.3, Sodium 5295.6, Carbohydrate 425.5, Fiber 35, Sugar 9.7, Protein 85.8
COLLARD GREEN AND BLACK-EYED PEA SOUP
A Southern traditional dish served on New Year's Day, greens for prosperity and black-eyed peas for luck created for Oprah Winfrey by Art Smith
Provided by Ugly Yellow
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
- Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
- Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
- Remove chicken wings and allow to cool.
- Separate chicken meat from bones and return meat to soup.
- Season with hot sauce (optional) Serve with cornbread.
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
Steps:
- Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
- Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.
HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS
Categories Soup/Stew Bean Leafy Green Quick & Easy Kwanzaa Ham Winter Healthy Collard Greens Simmer Gourmet
Yield Makes about 4 cups, serving 2 as a main course.
Number Of Ingredients 9
Steps:
- Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
- While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
- Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
BLACK EYED PEA SOUP WITH HAM AND GREENS
Posting this for ZWT 2006 (French Cajun & Creole region). This is a very homey comforting sort of a soup. The spices are easily played with if you like it spicier and it is even better with a good dollop of hot sauce in it.
Provided by JanetB-KY
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
- Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
- Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
- Don't omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.
Nutrition Facts : Calories 455.1, Fat 24, SaturatedFat 6.5, Cholesterol 71, Sodium 742, Carbohydrate 29.4, Fiber 8.1, Sugar 2.6, Protein 31.1
INSTANT POT BLACK EYED PEA SOUP
A modern twist on a southern classic! This Instant Pot black eyed pea soup is chock-full of all the fixings, only it's ready to go in half the time!
Provided by Chef Emanuela
Categories Pressure Cooker
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Turn Instant Pot on SAUTE mode. When hot, add the bacon and cook until brown, remove and set aside on a paper towel lined plate. Break or chop into bits.
- Add the onion, celery, carrot and garlic. Saute for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
- Place lid on and lock. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir.
- Let the soup cool until it reaches desired serving temperature.
Nutrition Facts : Calories 313.7, Fat 5.1, SaturatedFat 1.5, Cholesterol 4.1, Sodium 439.4, Carbohydrate 49.3, Fiber 8.4, Sugar 5.8, Protein 21.3
VEGAN BLACK-EYED PEA SOUP
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
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
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COLLARD GREEN & BLACK-EYED PEA SOUP RECIPE
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5/5 (10)Total Time 45 minsCategory Healthy Collard Greens RecipesCalories 173 per serving
- Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
- Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.
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