Looking for a Southern dinner? Then check out this black-eyed pea soup made using brown rice and veggies – a flavorful hearty meal!
Southern Black-Eyed Pea Soup
- Prep Time 1 hr 10 min
- Total 2 hr 20 min
- Servings 6
- Ingredients 10
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
-
Step1Heat peas and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
-
Step2Stir in remaining ingredients except spinach. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally until peas are tender.
-
Step3Stir in spinach. Cook 2 to 3 minutes.
Nutrition
280
Calories
2g
Total Fat
19g
Protein
62g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 20
- Total Fat
- 2g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 630mg
- Total Carbohydrate
- 62g
- Dietary Fiber
- 16g
- Protein
- 19g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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