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Lots of great southern-style ingredients in a hearty soup! Serve over biscuits.

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Recipe Summary

prep:
30 mins
cook:
1 hr 40 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cream peas into a large saucepan, and fill with water. Bring to a boil, and reduce heat to a simmer; cook the peas until tender, about 45 minutes. Drain off the water; set peas aside.

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  • Place the shrimp into a saucepan with about 1/2 cup of water, and bring to a boil. Cover, and simmer over medium-low heat until the shrimp are opaque and pink, 5 to 8 minutes. Remove cover, drain shrimp, and allow to cool.

  • In a large soup pot, place the cooked cream peas, chicken meat, ring bologna slices, halved onions, tomatoes, and green bell peppers. Pour in enough chicken broth to fully cover the ingredients, and bring to a boil. Stir in salt, black pepper, garlic powder, seafood seasoning, and hot pepper sauce. Reduce heat to a simmer, and cook the soup until the flavors have blended, at least 30 minutes. Add more chicken broth if soup is too thick. About 5 minutes before serving, stir in okra and cooked shrimp.

Editor's Note

Southern cream peas (sometimes called lady cream peas) are related to black-eyed peas and crowder peas, but they have a pale green or cream skin with no black spot. Look for them at specialty grocery stores, Cajun food stores, or online.

Nutrition Facts

536 calories; protein 46.3g; carbohydrates 22.8g; fat 28.4g; cholesterol 188.7mg; sodium 1204.4mg. Full Nutrition
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