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.
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 any 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!

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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 or pickled onions 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. May also substitute other canned peas or beans (crowder peas, field peas, northern, navy, pinto or red kidney beans are some good choices), as desired. Substitute a couple links Italian sausage for the bacon. May also add cubed potatoes.

Source: http://deepsouthdish.com

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