Peas and Greens Soup

This Peas and Greens Soup recipe combines the classic elements of southern Hoppin' John, rice and blackeyed peas, with sausage and loads of fresh spinach. It'll warm you and nourish your soul at the same time.

Allow me a moment today if you will before I get to the recipe for Peas and Greens Soup. Sometimes I just enjoy rambling a bit :-) And for those of you who simply cannot be bothered to read more than the recipe itself, please avail yourself of the "Jump to Recipe" button you'll find at the top of the post.

Facebook is such an incredible thing. The brainchild of some wonderfully bright college students, it has grown in a relatively short time into a major social media site on the internet today.

Facebook is great for keeping up with all the comings and goings of your family and friends, but what I like best is the awesome ability it gives to re-connect with people.

I've found lots of my old high school friends, some previous co-workers, and other people I had known and almost forgotten over the years. It's so nice to be able to rekindle friendships and to find out where people are and what they've been doing.

The Class of 1972

My high school classmates had a little gathering a few years ago in the Spring. Not an actual reunion - that's coming up soon - but just a get-together over dinner at one of the restaurants in my little home town. And the organizers primarily used Facebook to communicate the details to all of us. Of course, not every one of my classmates is on Facebook, but those of us who are really enjoy it as a way to keep in touch.

I've written before about my home town and what a special place it is to those of us who grew up there. That tiny little town tucked away in the southwestern corner of Georgia. Almost in Florida, almost in Alabama, but Georgians to the core.

It's a town so small that when I was a child, there were only two schools - the elementary school and the high school. We went to elementary school through sixth grade and then on to high school for seventh. Each grade in elementary school had only two teachers with about 25 students. And no assistants! The teachers did it all in the classroom. Including making us mind our manners. And you'd better believe that if you misbehaved in school, your mama would know about it before you got home.

Small Town Living

My classmates and I, for the most part, went all the way through school together. First grade through graduation.

It was really rare for there to be a new kid in school. Usually the only new kids we ever had were when the town got a new "Georgia Power man" or one of the churches changed pastors. We were a pretty close-knit bunch and many of us have stayed in touch through the years. Lots of us even went on to college together.

However, there were a few who were more adventurous, more inquisitive, more restless than the others. They struck out on their own to explore the wider world.

Some time ago I reconnected with one of my more adventurous classmates, Michael, with the help of Facebook. I'm not sure of all the paths Michael's journey has taken leading him to the place where he is now. I'm just content to have reconnected and to know that another of my childhood friends is leading a happy and fulfilled life.

One New Year's Day, Michael posted on Facebook about a recipe that he and his wife had enjoyed and which, as he said, nourished his Southern roots. With his permission, I took the recipe, added a bit to it and came up with my own version - this Peas and Greens Soup. It's all the best elements of the classic Southern Hoppin' John with a few greens thrown in for good measure. I think you'll really enjoy this one!

How to Make Peas and Greens Soup

Heat a large deep skillet over medium high heat. Crumble a pound of bulk pork sausage with sage into the skillet and cook it until all traces of pink are gone.

Then add a cup of chicken stock, some chopped celery, chopped sweet red pepper, and onion. Stir well, scraping the bottom of the pan to release any cooked on bits.

Reduce the heat, cover the pan, and cook until the vegetables are just crisp-tender.

Meanwhile, in a large soup or stockpot set over medium-high heat, place three cups of chicken stock, the rice mix with its seasoning packet, and the drained blackeyed peas. Bring to a boil.

Add in the sausage and vegetable mixture along with tomatoes, water, salt, black pepper and red pepper flakes. Bring back to the boil, then reduce the heat to low. Cover and simmer for 30 minutes or until the rice is done.

Add the spinach and simmer for an additional 10 minutes.

Serve the soup garnished with shaved Parmesan cheese, red pepper flakes, and sliced green onion. Cornbread makes a fine accompaniment.

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Peas and Greens Soup

A soup that combines the classic elements of Southern Hoppin' John with lots of fresh spinach.

5 from 3 votes

Print Pin Rate

Course: Soups and Stews

Cuisine: Southern

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: 247kcal

Author: Lana Stuart

Ingredients

• 1 pound bulk pork sausage with sage
• 1 stalk celery diced
• ½ sweet red pepper chopped
• 1 small onion chopped
• 4 cups chicken stock divided
• 1 package brown and wild rice seasoned mix (recommend Zatarain)
• 2 cans black eyed peas drained (15.8 ounce cans - Bush's brand recommended)
• 2 cans diced tomatoes with liquid (14.5 ounce cans)
• 1 cup water
• 1 ½ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes
• 6 ounces fresh baby spinach
• Parmesan cheese shaved, optional
• Sliced green onions optional

Instructions

• Heat a large skillet over medium high heat.
• Crumble the sausage into the skillet and cook until all traces of pink are gone.
• Add 1 cup chicken stock, celery, sweet red pepper and onion.
• Stir well, scraping the bottom to release any cooked on bits.
• Cook until the vegetables are crisp-tender.
• Meanwhile, in a large soup or stock pot set over medium-high heat, add the remaining 3 cups of chicken stock, the rice mix with its seasoning packet and the black eyed peas.
• Bring to a boil.
• Add in the sausage and vegetable mixture along with the tomatoes, water, salt, black pepper and red pepper flakes.
• Bring back to the boil, then reduce the heat to low.
• Cover and simmer for 30 minutes or until the rice is done.
• Add the spinach and simmer for an additional 10 minutes.
• Garnish with shaved Parmesan cheese, red pepper flakes and sliced green onion. Serve with cornbread.

Notes

Nutrition Information

Calories: 247kcal | Carbohydrates: 11g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 1136mg | Potassium: 614mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2408IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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