Black Eyed Pea Soup
Servings 8 servings
Calories 370kcal
Ingredients
- 1 lb dry black eyed peas rinsed and picked over
- 6 slices bacon cooked and crumbled reserve 3 Tbsp drippings
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 1/2 lb ham cubed
- 1 15 oz can diced tomatoes with green chiles
- 2 cups frozen chopped collard greens thawed
- 1 Tbsp Creole or Cajun seasoning
- 1 tsp salt
- 1 tsp cumin
- 1 tsp lemon pepper
- sliced green onion optional
- 2 32 oz low sodium chicken broth
- sliced green onion for garnishing
Instructions
- Rinse and pick over black eyed peas. Place into a large pot or bowl and cover with water. Allow to sit on counter for 8 hours or overnight then drain.
- In the bottom of a 6 quart dutch oven or similar size pot fry bacon over medium high heat until crisp. Use a slotted spoon to remove to paper towels reserving the drippings.
- To the drippings add onion, celery and carrots. Cook for 5 minutes or until tender and beginning to brown. Add garlic, cook 1 minute longer.
- To the pot add black eyed peas, ham, tomatoes, collards, Cajun seasoning, salt, cumin and lemon pepper. Add 6 cups chicken broth. Mix well.
- Bring to a boil then lower heat to medium. Cook with lid offset for 30 minutes. Check level of broth and add 1 or 2 cups of reserved broth, or to your taste. Continue to cook for another 20-30 minutes over medium heat or until black eyed peas are tender.
- Mix bacon into the soup or sprinkle on top. Serve garnished with green onion and a slice of cornbread, if desired.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 43g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1794mg | Potassium: 1023mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3515IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 6mg