Black eyed peas and Greens Soup
CATEGORIES
INGREDIENTS
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup diced sweet bell pepper, red or green
  • 4 to 6 ounces diced ham
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
  • 1 1/2 cups frozen chopped turnip greens or spinach, thawed
  • 2 cans (14.5 ounces each) tomatoes, diced, with juice
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • salt, to taste
DIRECTIONS
  1. Stovetop:
  2. In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.
  3. To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.