This Creole Black Eyed Pea Soup includes the trinity along with ham, chicken stock, seasonings, and fresh greens for some southern goodness in a pot.
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.
How to Make Creole Black Eyed Pea Soup
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!
More Soup Recipes on Never Enough Thyme:
This post was part of a Progressive Eats event several years ago in which 12 bloggers created recipes around the theme of “Soup’s On!” Check out all the other recipes created for that event below:
- Lamb and Barley Soup from Healthy Delicious
- Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
- 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
- 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
- Berry Soup Dessert Shooters from Miss in the Kitchen
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- 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
- 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 142 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 1108mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 11g
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