Southern Black-Eyed Pea Soup

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!

Prep Time

1:10

Hr:Mins

Total Time

2:20

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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'!
Southern Black-Eyed Pea Soup with Ham
Add 2 cups diced turkey ham with the remaining ingredients in step 2. Continued as directed.

Nutrition Information:

1 Serving (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;
*Percent Daily Values are based on a 2,000 calorie diet.