Best Black Eyed Pea And Mexican Chorizo Soup Recipes

Black-Eyed Pea Soup image

Provided by Food Network Kitchen

Time 3h

Yield 3 1/2 Quarts

Number Of Ingredients 12

1 pound dried black-eyed peas (about 2½ cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1½ cups frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
½ cup rice blend
Kosher salt and freshly ground black pepper

Steps:

Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

Black-Eyed Pea and Sausage Soup image

Provided by yogiclarebear

Categories Vegetable

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

1 lb bulk smoked turkey sausage or 1 lb Italian turkey sausage
2 teaspoons olive oil
1 large onion, chopped
2 carrots, shredded
2 celery ribs, diced
2 garlic cloves, minced
1 green bell pepper, diced
4 cups frozen black-eyed peas (about 1 1/2 sixteen-ounce pkgs)
3 (14 ounce) cans beef broth
1 (14 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
kosher salt
1/2 cup chipotle salsa (optional)

Steps:

In a large saucepan, over medium-high heat, cook sausage in olive oil. Remove sausage from pan, leaving drippings.
Add onion, carrots, celery, garlic, and green pepper. Saute over medium heat for 10 minutes or until tender.
Stir in sausage, peas, broth, tomatoes, oregano, basil, black pepper and salt to taste. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
Stir in salsa, if desired.

Black Eyed Pea & Chorizo Hummus (Zwt-8) image

Provided by twissis

Categories Vegetable

Time 35m

Yield 1/3 Cup Servings, 6 serving(s)

Number Of Ingredients 11

2 cans cooked black-eyed peas (Do not drain)
1/4 cup fresh chorizo sausage, chopped
1/4 cup onion, diced
8 garlic cloves, crushed
1/4 cup cream cheese
2 tablespoons tahini
1 teaspoon ground cumin
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 tablespoon lemon zest
1/4 cup olive oil

Steps:

Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
*To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
*Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.