Name: Southern Black-Eyed Pea Soup
Prep time: 1 h 10 min
Total time: 2 h 20 min
Yield: 1
Cuisine: southern
Ingredients: 1 package (16 ounces) dried black-eyed peas, sorted and rinsed; 8 cups water; 1/2 cup uncooked brown rice; 2 teaspoons chopped garlic (from 4-ounce jar); 1/2 teaspoon dried marjoram leaves; 2 medium stalks celery, chopped (1 cup); 2 medium carrots, chopped (1 cup); 1 medium onion, chopped (1/2 cup); 2 cans (14 1/2 ounces each) ready-to-serve vegetable broth; 2 cups bite-size pieces spinach, collard greens or turnip greens

Southern Black-Eyed Pea Soup

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Prep Time:
1 hour 10 minutes

Total Time:
2 hours 20 minutes

Indulge in a flavorful Southern dinner with this delicious black-eyed pea soup featuring brown rice and veggies for a hearty meal.

Ingredients:

1 package (16 ounces) dried black-eyed peas, sorted and rinsed
8 cups water
1/2 cup uncooked brown rice
2 teaspoons chopped garlic (from 4-ounce jar)
1/2 teaspoon dried marjoram leaves
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (14 1/2 ounces each) ready-to-serve vegetable broth
2 cups bite-size pieces spinach, collard greens or turnip greens

Instructions:

In an 8-quart Dutch oven, bring peas and water to a boil. Boil uncovered for 2 minutes, then remove from heat. Cover and let stand for 1 hour.
Add all the remaining ingredients except for the spinach. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally, until the peas are tender.
Add the spinach and cook for 2 to 3 minutes until wilted.

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