Today is the last Tuesday of the month and you know what that means, right? Yep, it’s time for Progressive Eats, our group’s monthly virtual dinner party. The theme for February is “Soup’s On!” and is being hosted by Lauren Keating who blogs at Healthy. Delicious. If you need some warming up, we can help!
We’ve had some wild weather around here lately. Nothing like they’ve experienced in the Northeast, but for Georgia it has been exceptional. Two weekends ago, we had an ice storm that left every leaf, twig, and blade of grass encased in a layer of ice. Yes, it was cold (10 degrees), but oh my gosh it was so beautiful! The sun shining on the trees looked like millions of sparkly diamonds everywhere. If your weather is wintry-wild, too, then you’ll really enjoy this month’s selections of delicious soup recipes. Be sure to scroll all the way to the end of this post for links to everyone’s recipes.
It goes without saying that I, of course, had to make something with Southern roots. This Creole Black Eyed Pea Soup, like many Creole and Cajun recipes, begins with the trinity of Louisiana cuisine – onions, celery, and bell pepper. Then some ham, chicken stock, and Creole seasoning goes into the pot along with fresh greens. The result is a soup that will warm you up no matter how icy and cold it might be outside.
This Creole Black Eyed Pea Soup has all kinds of Southern goodness in a delicious soup! Click To Tweet
Start by dicing the onion, celery, and bell pepper. Mince the garlic and set it aside for now.
Place a large, heavy saucepan or Dutch oven over medium heat. Add the oil and saute the onion and celery, stirring frequently, until the onions are translucent and the celery softened. Add the ham, bell pepper, and garlic and continue cooking for an additional 3 to 4 minutes.
Stir in the chicken broth, peas, and tomatoes.
Add the Creole seasoning, black pepper, oregano, and salt.
Bring the mixture up to a boil. Add the turnip greens or spinach. Reduce the heat to low, cover the pot, and simmer for 1 hour.
Serve with cornbread or garlic toast. Enjoy!
Lana Stuart
All kinds of Southern goodness in one fantastic soup!
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
Save Recipe
Ingredients
- 2 tblsp. canola oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 1/2 large green bell pepper, diced
- 8 oz. cooked, diced ham
- 4 cloves garlic, minced
- 1 quart chicken broth
- 2 cans (15 oz.) black-eyed peas, drained and rinsed
- 2 cans (14 or 15 oz) petite diced tomatoes (or one 28 oz can)
- 8 oz. fresh turnip greens or spinach
- 1 tsp. Creole seasoning
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
Instructions
- Place a large, heavy saucepan or Dutch oven over medium heat. Add the oil and saute the onion and celery, stirring frequently, until the onions are translucent and the celery softened. Add the ham, bell pepper, and garlic and continue cooking for an additional 3 to 4 minutes.
- Stir in the chicken broth, peas, and tomatoes. Add the Creole seasoning, black pepper, oregano, and salt. Bring the mixture up to a boil. Add the turnip greens or spinach. Reduce the heat to low, cover the pot, and simmer for 1 hour.
- Serve with cornbread or garlic toast.
Notes
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What I was up to…
- One year ago: Chicken, Leek, and Mushroom Pie
- Two years ago: French Country Terrine
- Three years ago: Sour Cream Pecan Coffee Cake
- Four years ago: Brunswick Stew
- Five years ago: Seafood Stew
- Six years ago: Green Beans with Cherry Tomatoes
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Soup’s On! and is hosted by Lauren Keating who blogs at Healthy. Delicious. Need some warming up? We can help!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Join us for February’s “Soups On!”
Soups
Lamb and Barley Soup from Healthy Delicious
Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
Creole Black Eyed Pea Soup from Never Enough Thyme
Old Fashioned Chicken Soup with Dumplings from Creative Culinary
Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
Rhode Island Clam Chowder from girlichef
Salads
Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
Gado Gado – Indonesian Vegetable Salad from Spice Roots
Buttermilk Herb Rolls from Stetted
Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook
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