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.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8servings
Ingredients
2tablespoonscanola oil
1medium oniondiced
2ribscelerydiced
½large green bell pepperdiced
8ouncescooked, diced ham
4clovesgarlicminced
4cupschicken broth
30ouncescanned black eyed peasdrained and rinsed (2 cans)
30ouncescanned petite diced tomatoes(2 cans) or one-28 ounce can
8ouncesfresh turnip greens or spinach
1teaspoonCreole seasoning
¼teaspoonground black pepper
½teaspoondried oregano
½teaspoonsalt
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.