Rating: 4.5 stars 4.3
9 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

156 calories; protein 7.7g; carbohydrates 28.5g; fat 1.8g; cholesterol 0.7mg; sodium 561.6mg. Full Nutrition
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