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Recipe: SoCal Greens and Black Eyed Pea Soup

A tasty soup spin on traditional Southern New Years foods. Serve with your favorite cornbread for a hearty lunch or dinner.

SoCal Greens And Black Eyed Pea Soup Ingredients

  • 2 tablespoons bacon drippings

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 2 hocks smoked ham hocks

  • pound collard greens, stems and center ribs discarded and leaves chopped

  • pound kale, large stems discarded, leaves chopped

  • 32 ounces Swanson Unsalted Chicken Broth, or more as needed

  • 1 (14.5 ounce) can chopped tomatoes with liquid

  • 2 teaspoons Creole seasoning

  • 1 (15 ounce) can black-eyed peas, rinsed and drained

  • 1 teaspoon hot pepper sauce (such as Franks RedHot), or to taste

How to Make SoCal Greens And Black Eyed Pea Soup

  1. Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.

  2. Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.

  3. For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.

SoCal Greens And Black Eyed Pea Soup Nutritions

  • Calories: 224 calories

  • Carbohydrate: 16.3 g

  • Cholesterol: 34 mg

  • Fat: 11.2 g

  • Fiber: 4.1 g

  • Protein: 14.4 g

  • SaturatedFat: 3.8 g

  • ServingSize:

  • Sodium: 439.4 mg

  • Sugar: 2.2 g

  • TransFat:

  • UnsaturatedFat:

SoCal Greens And Black Eyed Pea Soup Reviews

  • I have made this several times. I usually just use the kale and I like to use roasted tomatoes. I add black eyed peas that I cook from dried. The Cajun seasoning can be very salty so I halve that and add some cayenne for the heat. Have served to guests and taken to a pot luck. People want the recipe.

  • A coworker made this and I just couldnt get enough Will be a favorite for a long time

  • Yummy

  • My daughter says she hates beans but she loved this soup. I fried 4 slices of bacon in dutch oven to get the bacon grease/oil and set the bacon aside. I added some Sherry cooking wine after sauteeing the garlic and onions and put the chopped bacon and remaining recipes as listed in the recipe (except I used 3 ham hocks because thats how many come in the package). I used dried black eyed peas in a bag so I prepared those ahead of time and probably had about 50% more peas than it called for but I think that was okay. I never had collard greens before and I didnt have the amount suggested but it was really good. I will make this again and double up on the collard greens.

  • I think this recipe is a great jumping off point, but we didnt love it as written. The secund time I made it, I added celery, sauteed the creole seasoning to bring out flavors before adding the stock, added 2 Bay leaves, used a little liquid smoke because our hocks arent processed, used a mix of mostly spinach greens with a little mustard green, and added just a little splash of cream at the end... THAT soup, my family devoured and asked for again.

  • Made it just like the recipe called for and I usually dont, but this was amazing southern style cooking I take that back...I did a minor change...I used my homemade chicken bone broth. So good

  • I made a vegetarian version, it was delicious.

  • Yum And very easy to make. I used a piece of hickory smoked ham steak instead of the ham hocks.

  • Made it and loved it. But I will tell you I have NO idea how much Collard I put it in . I was a full (and Im talking FULL) bunch. The cooked down a lot but they were tender but not overcooked. I added extra ham because we wanted more meat. Also instead of using the full amount of seasoning, I just added one can of Tomatoes with Chilis (aka Rotel - but a larger non-branded of the same) along with the can already in it. And also had some zucchini from our CSA basket so I added 2 of those right near the end. It was terrific Im putting it on my go to recipe list Easy and fast AND used some of those collards that Im running out of ideas on Thank you

  • I simmered the ham hocks before adding them to the soup because I was concerned about the salt since I didnt have unsalted chicken broth. Excellent recipe. Nice change for New Years. I usually serve the ham hocks, collard greens and black-eyed peas separately.

  • Turned out great We also made cornbread croutons to go with it as a side, yum Thank you for the recipe

  • Sssooo good My 10 month old even loved it I used smoked turkey instead of ham hicks, and I added vinegar and a pinch of sugar. Amazing

  • Watch out for the salt in the creole seasoning I added this to a slow cooker pot of black eyed peas - also added some leftover rice. Best soup I ever made.

  • I really liked this recipe. I didnt have any black eyed peas. I ended up adding Eckrick smoked turkey sausage for the meat. This dish is quite good. I served corn break along with it.

  • Woo-hoo, first review. I did make a few changes, some based on the recipe submitters suggestions. Used olive oil and used all turnip greens. Used ham hocks but my family did agree that polish sausage sliced up would work better. Didnt add tomatoes because we didnt have any. We also agreed that more black eyed peas would be good, too. Never added the hot sauce because one family member isnt big on heat (was going to let people add it to their bowls), but the Cajun seasoning I used (is that the same as creole?) added enough seasoning for us. I will make it again, with the tomatoes, more peas, and with sausage instead of the hocks. But the dish got rave reviews from both parents and its a keeper.

  • This is very good. I doubled the recipe and added more ham and hot sauce. Ill be making this again

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