Wednesday, December 29, 2010

Greens and Black Eyed Pea Soup

A great cold weather soup, this delicious beans and greens soup starts with a chicken base and includes both black-eyed peas and collard, mustard or turnip greens.

Greens and Black Eyed Pea Soup

This super quick and easy recipe for Greens and Black-eyed Pea Soup is a basic take on good ole beans and greens, but in a soup form. You can use either collard greens or turnip greens and it won't matter a bit.

I developed this soup from a simple inventory of my pantry, and a need to get something warming into my frozen bones thanks to this long hanging southern chill from Mama Nature. I used canned collards because that's what I had left in the pantry and with a few cans of black-eyed peas in there too, this soup seemed fitting for the week of the new year. You can replace the greens with mustard or collard greens, and the black-eyed peas for crowder peas, field peas, northern beans, navy, pinto, red kidney beans or whatever your favorite is.

Since I decided to go with all canned products, and utilize their liquids, there is already plenty of sodium included within the recipe itself, so there is purposely no added salt. If you use lower sodium products due to a sodium restricted diet, you'll want to drain and rinse the canned items and then taste and adjust any added seasoning you use to taste. As always, add a little, taste and adjust.

Here's how to make it!

Recipe: Greens and Black Eyed Pea Soup

©From the Kitchen of Deep South Dish
Prep time: 6 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients
  • 6 slices of bacon
  • 1 cup of chopped onion
  • 1/2 cup of chopped green bell pepper
  • 1/4 cup of chopped celery
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chicken base (like Better Than Bouillon), optional
  • 4 cups of low sodium chicken broth or homemade stock
  • 1 large (27 ounce) can of collard, mustard or turnip greens, undrained
  • 1 can of Rotel or regular diced tomatoes, undrained
  • 2 (15 ounce) cans of black-eyed peas, undrained
  • 6 turns of the pepper grinder
  • Couple dashes of dried red pepper flakes, to taste
  • Chow Chow, for garnish, optional
  • Croutons, for garnish, optional
Instructions

Cut bacon into a soup pot and cook over medium high heat until lightly browned. Add the onion, bell pepper and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute.  Stir in the chicken base, chicken broth, undrained greens, tomatoes, and black-eyed peas, bring to a boil, reduce, and simmer uncovered for about 15 minutes or until everything is heated through well.  Taste and add pepper and red pepper flakes to taste.

Add a spoon of Chow Chow and garnish with crunchy croutons, if desired.

Cook's Notes: Since I decided to go with all canned products, and utilize their liquids, there is already plenty of sodium included within the recipe itself, so there is purposely no added salt. If you use lower sodium products due to a sodium restricted diet, you'll want to drain and rinse the canned items and then taste and adjust any added seasoning you use to taste. As always, add a little, taste and adjust. Can also substitute other canned peas or beans (crowder peas, field peas, northern, navy, pinto or red kidney beans are some good choices), as desired.

Source: http://deepsouthdish.com

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Posted by on December 29, 2010

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7 comments:

  1. Nice soup Mary, the photo is beautiful! Quick and easy, just perfect for an uncommonly cold afternoon. Wishing you a healthy and happy New Year.

    ReplyDelete
  2. I could truly go for a bowl or three of this soup..right up my alley. I never had greens until a friend of mine brought some in for a work pot luck.I was hooked. They are very good for you to, the greener the better..I will have to make this...it is good for what ails us this time of year bone chillin....thanks Mary

    ReplyDelete
  3. This looks great! You're going to laugh, but I never made black eyed peas! Sad, huh?

    Happy New Year Mary! :)

    ReplyDelete
  4. Oh my, oh my..This soup looks delicious. "makes my tongue want to slap my cheek!"

    This soup with some crackling cornbread..YUM.

    I'm a Georgia peach and you can bet I will having my peas and greens for the New Year!

    ReplyDelete
  5. You can't get much more appropriate for a Southern New Year's dish than this. Black eyed peas and greens, Happy New Years!

    ReplyDelete
  6. Easy, quick and good! A winner in my book.

    ReplyDelete

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