Spicy Black-eyed Pea Soup Recipe
Spicy Black-eyed Pea Soup Recipe
Best Soup Recipes | Spicy Black Eyed Pea Soup | Quick & Easy Soups | Cooking from the Heart 110C
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On this episode, Karen shows you how to make one of three Souper Simple Soups; her famous Spicy Black Eyed Pea Soup. Want a quick easy way to fill your family’s bellies and tantalize their taste buds? This soup is very hearty and packs a punch with the addition of pickled jalapenos.
Perfect for the fall weather, these easy and quick recipes will be sure to delight even the most picky eater in your family!
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BLACK EYED BEANS & HAM SOUP **delicious**
RECIPE & VIDEO:
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COOKBOOK: The Australian Women’s Weekly - Soup & Stew Favourites
My hubby said this was the best soup he’s ever had! He’s not a soup-lover like I am so this was a compliment worthy of a mention.
Like other beans, black eyed bean are highly nutritious and are a good staple food. Black eyed beans are rich in fibre and protein, which make them an excellent energy source.
It was a fun hearty soup to make and it was delicious!
Hope you enjoy
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RECIPE 4
1 cup (200g) black eyed beans
1 tablespoon olive oil
2 stalks celery , trimmed and chopped
1 brown onion, chopped
2 carrots, chopped
1 dried bay leaf
2 cloves garlic, choppedSalt & pepper
1.4kg ham hock
4 cups chicken stock
2 1/2 litres of water
150g silverbeet, revoke the white stem, and chopped
Place beans in a bowl, fill with water, cover with cling wrap and leave refrigerated overnight.
Rinse and drain beans and set aside.
In a deep pot, add olive oil and fry lightly the garlic and onion until just soft. Add the carrot and celery , bay leaf, and stock. Add salt and pepper for seasoning. Add ham hock, add water, bring to boil. Add beans and simmer for 50mins.Add silverbeet and allow it to simmer for a further 5mins.
Remove the bay leaf, remove the ham hock, slice the ham off the hock and return the ham in the soup. Ready to serve
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Black Eyed Peas Soup Video Recipe by Bhavna
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RECIPE DESCRIPTION:
Ingredients
Oil 2 Tablespoon
Garlic 6 Clove (30 gm), chopped
Onion 1 Large, peeled, diced
Carrot 1 Large, peeled, diced
Vegetable stock 4 Cup (64 tbs)
Dried black eyed peas 2 Cup (32 tbs)
Pasta 1 Cup (16 tbs)
Tomato 1 Medium, diced
Tomato puree 4 Tablespoon (Optional)
Red pepper flakes 1⁄2 Teaspoon (Use as required per taste) (Optional)
Pasta 1⁄2 Cup (8 tbs) (Any variety of your choice may be used)
Italian seasoning 1 Tablespoon
Salt To Taste
Water 1 Cup (16 tbs) (Use as needed)
Fresh cilantro 1 Tablespoon, chopped (To garnish)
Directions
MAKING
1. Take a pot and heat it with 2 tablespoons of oil on medium heat.
2. Add minced garlic, onions and cook the onion for a few minutes. Add salt to taste and saute till the onions are translucent.
3. Add the carrots, the vegetable stock and the black eyed peas, tomatoes and the tomato puree. Stir and bring it to a boil.
4. Add the crushed red pepper flakes and dry Italian seasoning, cover the pot partially and let it simmer for about 30 minutes stirring occasionally until the black eyed peas and pasta are tender.
SERVING
5. Serve hot garnished with croutons and freshly chopped herbs of your choice like cilantro, parsley or even basil.
TIPS
Frozen black eyes peas are used in this recipe. If using dried black eyes peas, they need to be cooked separately before you add them into the broth.
NOTE
Any of the vegetables of your choice may be used for this soup.
Prescott Black-Eyed Pea Soup with Chef Sarah
Black Eyed Pea Soup/Goulash... It's Guuuud!
I'm sharing my black eyed pea soup/goulash recipe with ya'll. This is the kind of weather for good, hearty dishes so I hope you enjoy watching this and decide to make some. Thank you so much for watching. It means a lot to me.
If you would like to correspond by snail mail my address is:
Jan Creson
PO Box 555
Newton, NC 28658