This soup is simple to make with easy-to-find ingredients, it tastes great, and it's good for you! We especially like the soup on cold, snowy days. The soup starts with a frozen seasoning blend of onions, celery, and green peppers (you can find it at Walmart), some chopped ham (leftover ham is just fine), and a can of black-eyed peas. I add a cup of cooked sweet potato cubes for extra flavor, a slight creamy texture, and extra nutrition. You can add a chopped, uncooked sweet potato, too, and just let the potato cook in the soup. The mixture is ready in about 30 minutes, but I like to let it simmer on the stove for a bit longer to let the flavors blend even more (and because I'm usually busy doing other things, and the soup is just fine simmering away until we're ready to eat). About five minutes before we eat, I add a cup of cooked chopped spinach if I have some leftover in the refrigerator. If not, a cup of frozen spinach works fine, too, but give it a minute or two longer in the soup. Kale works well, too, if that's what you prefer. The soup is full of vitamins, minerals, fiber, and protein, and it's great if you're on a diabetic diet or want to "eat healthy." We like the soup with bread and cheese along side and perhaps a salad. Enjoy!
Black-eyed Pea Soup -- Makes 1 Quart+
1 teaspoon of canola oil
1 cup of frozen vegetable seasoning blend (with onions, celery, green peppers, etc.)
1/2 cup of chopped ham
15-16-ounce can of black-eyed peas, drained
2 black-eyed pea cans full of water (about 32 ounces or 4 cups)
1 teaspoon of reduced sodium chicken base (I use "Better Than Bullion")
1 cup of cooked sweet potato, cubed or chopped into 1/2-inch pieces
1 cup of cooked or frozen chopped spinach
Salt and pepper to taste
Heat the oil in a large pot over medium-high heat and add the frozen vegetable seasoning blend. Saute the veggies for 5-6 minutes or until they begin to soften. Add the ham and saute it with the vegetables for a few minutes. Add the black-eyed peas, the water, the chicken base, and the sweet potato and bring the mixture to a boil. Stir the mixture well, reduce the heat to medium low, and let the soup simmer, partially covered for about 30 minutes to blend the flavors and reduce the liquid a little. Simmering the soup a little longer is fine, too--it will hold well on the stove. Add the spinach and salt and pepper to taste, and let the soup cook another 4-5 minutes or until the spinach is cooked, if it was frozen.
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