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My review
Sola's New Year's Soup
22
Sola
"Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day."
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Ingredients
55 m servings 156Original recipe yields 12 servings (12 cups)
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Directions
{{model.addEditText}} Print- Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.
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Reviews
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10/20/2008
This soup was delish! I had a group over and there was not a drop left! I did change it up a bit: I one large fresh green pepper and instead of chili powder i used cumin, which gave it a great s...
1/19/2012
This was very simple and easy to do. I very much like it. I didn't have frozen bell peppers, so I measured out 10 ounces of fresh and that equaled 2 large bells, seeded and cut into strips. The...
1/31/2012
I liked it....easy and hearty...made this in the crockpot.....used all black beans too. Thanks!
12/23/2013
Very good healthy recipe. Made it as written except I omitted the corn and the black eyed peas...just used black beans and a little extra rice. Also added some fresh cilantro and used a box of ...
1/1/2019
Instead of frozen bell peppers, I used a jar of roasted bell peppers that I chopped up. The salsa I used contained fire-roasted tomatoes instead of plain tomatoes. (Those roasted tomatoes and pe...