Southern Black-Eyed Pea Soup

Looking for a Southern dinner? Then check out this black-eyed pea soup made using brown rice and veggies – a flavorful hearty meal!

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Prep Time 1 hr 10 min
Total Time 2 hr 20 min
Servings 6

Ingredients

1: package (16 ounces) dried black-eyed peas, sorted and rinsed

8: cups water

1/2: cup uncooked brown rice

2: teaspoons chopped garlic (from 4-ounce jar)

1/2: teaspoon dried marjoram leaves

2: medium stalks celery, chopped (1 cup)

2: medium carrots, chopped (1 cup)

1: medium onion, chopped (1/2 cup)

2: cans (14 1/2 ounces each) ready-to-serve vegetable broth

2: cups bite-size pieces spinach, collard greens or turnip greens

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Directions

1 Heat peas and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2 Stir in remaining ingredients except spinach. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally until peas are tender.
3 Stir in spinach. Cook 2 to 3 minutes.

EXPERT TIPS

Expert Tips

This hearty soup is similar to Hoppin' John, a favorite southern specialty typically made on New Year's Day to bring good luck for the coming year. Add a bit of spice by garnishing with a few drops of red pepper sauce but not so much to get you hoppin'!

Add 2 cups diced turkey ham with the remaining ingredients in step 2. Continued as directed.

Got questions? Our experts have the answers. Ask Betty now.