Black Eyed Peas and Collard Greens Soup

Ever since I made Black Eyed Peas and Ham Hocks the other day, I’ve been craving more of the stuff. Craving! Recently, I was speaking to one of my friends and I asked her what she had to eat that day….wait, I told her I made this awesome soup that day to which she replied that she, too, had made soup that day. So curiously, I asked her what type of soup she made; to which she replied “Everything soup”….so of course, I want to know what’s “everything soup”…..she said “uh…everything I could find in the refrigerator” *laughs out loud*. I still find it funny. BUT this is how I could describe my soup. An everything soup. This, That, The Other: a confetti of ingredients. I’ll secretly call it everything soup in my head but today I’ll say aloud just for you guys “Here’s my Black Eyed Peas and Collard Greens Soup”

Adapted from these three recipes:

The Galley Gourmet, Louise Mellor and Hurst Bean Blog. I incorporated methods and ingredients of each to come up with my own soup. I’m so thankful for their inspiration.

Ingredients:
1 (15 ounce) can of Goya black eyed peas
8 ounces of field peas from my MIL
2 cups of cubed dry cured ham
1 cup chopped carrot
1 cup chopped celery
3 cloves chopped garlic
2 tomatoes, diced
1 tsp dried thyme
4 cups chicken broth
1/2 red bell pepper, diced
1 bay leaf
6 cups water
1 large yellow onion, finely chopped
1 bunch (about 3/4 pound) collard greens, ribs removed and thinly sliced
I also added 3 potatoes, diced
Cornmeal dumplings (recipe follows)

Method:
1. Heat the oil in a large pot over medium heat. Add the onions, carrots and celery and sauté until soft and translucent, about 6-8 minutes.

2. Add the red pepper, bay leaf, garlic, thyme and sautee some more (about 2 minutes)

3. Add peas. My field peas were already precooked by my mother in law and the black eyed peas that came in the can were soft.

4. Add water and chicken broth next and allow to simmer for about 20 minutes.

Note: This ham is my favorite type of ham: dry cured ham or as I like to call it “salt ham”. It reminds me of prosciutto just a little.

5. Add tomatoes, collards and ham one after the other.

6. Let this cook for 45 minutes on low heat. In the mean time, I made my cornmeal dumpling (spinners). They remind me of gnocchi. Then added them to the pot.

7. In the last 15 minutes of cooking, add diced potatoes

8. Salt and pepper to taste. Serve in bowls and enjoy!

This soup was sooooooooooo good. It had a little bit of everything. Rich, heart warming and so delicious that I ate 2 bowls in one sitting and then another bowl for breakfast the next day!

Now on to the recipe for cornmeal dumpling (spinners)

Ingredients:

1/2 cup cornmeal
1/2 cup flour
1/2 tsp baking powder
1/2 cup water
1/4 tsp salt

Method:

1. Mix very well all the dry ingredients together

2. Add water and knead together. It will be a moist, sticky dough. You can add more flour/cornmeal if you prefer.

3. You can either spoon them directly into the pot or make balls of them. I made small balls.

4. Drop them into your pot of soup or broth (Soup in my case) and cook.

Soup again for me the next day! Yummmmyyyy!

Bye For Now…..

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22 thoughts on “Black Eyed Peas and Collard Greens Soup

    • Louise, I remember when I saw your stew I knew I had to try my hand at the recipe! Thank you for the inspiration, it was really delicious. And you’re right, without the ham, this soup wouldn’t be half as good.

  1. This looks so good! And, the cornmeal dumplings are such a nice addition to your soup. Are the dumplings as easy as they look?

    Wonderful post – thank you!!
    Allison

    • I never heard of them before my mother in law gave me a package. They grew them in their family garden and then cooked & froze them.

      I googled it. I hope you can glean some information from this site – http://www.localharvest.org/ark-product.jsp?id=213

      An excerpt says “The term ‘Southern Field Peas’ refers to hundreds of different varieties of peas that are subdivided into four main groups: field peas, Crowder peas, cream peas and black-eyed peas” Maybe if you google the image, you can see how they look close up.

  2. This soup has everything going for it that I love! Greens. Dumplings (which remind me of being a kid and eating bowl after bold of chicken and dumpling soup.). A hearty broth. And that picture just makes my mouth water! Next time I make soup this is probably going to be my inspiration. – Thanks!

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