SOUTHERN BLACK-EYED PEA SOUP

Southern Black-Eyed Pea Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h20m

Yield 6

Number Of Ingredients 10

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

Steps:

Heat peas and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in remaining ingredients except spinach. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally until peas are tender.
Stir in spinach. Cook 2 to 3 minutes.

Nutrition Facts : Calories 280, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 16 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 630 mg