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 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
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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