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Southern Black-Eyed Pea Soup

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  • Prep 1 hr 10 min
  • Total 2 hr 20 min
  • Servings 6
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Looking for a Southern dinner? Then check out this black-eyed pea soup made using brown rice and veggies – a flavorful hearty meal!
Updated Aug 4, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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'!
  • tip 2
    Add 2 cups diced turkey ham with the remaining ingredients in step 2. Continued as directed.

Nutrition

280 Calories, 2g Total Fat, 19g Protein, 62g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
0mg
Sodium
630mg
Total Carbohydrate
62g
Dietary Fiber
16g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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