SoCal Greens and Black Eyed Pea Soup

Rating: 4.84 stars
19 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

By Campbell's Kitchen

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

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

Directions

  • 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.

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  • 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.

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

Cook's Notes:

You can use olive oil in place of bacon drippings to saute the onions and garlic.

Use any preferred greens--collards, kale, mustard greens, or a combination.

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Nutrition Facts

Per Serving:
224 calories; protein 14.4g; carbohydrates 16.3g; fat 11.2g; cholesterol 34mg; sodium 439.4mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

marilyn
Rating: 5 stars
03/04/2017
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. Read More
Helpful
(3)

Most helpful critical review

Robyn Hovey
Rating: 3 stars
01/04/2020
I think this recipe is a great jumping off point but we didn't 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 aren't 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. Read More
19 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
marilyn
Rating: 5 stars
03/04/2017
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. Read More
Helpful
(3)
Baamaid
Rating: 5 stars
01/02/2017
A coworker made this and I just couldn't get enough!!! Will be a favorite for a long time! Read More
Helpful
(1)
Harriet Thompson
Rating: 5 stars
01/20/2017
Yummy Read More
Helpful
(1)
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AMANeel
Rating: 5 stars
12/29/2015
I made a vegetarian version it was delicious. Read More
Marilyn
Rating: 5 stars
09/15/2016
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. Read More
Aimee Robinson
Rating: 5 stars
02/09/2018
Made it just like the recipe called for and I usually don't 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! Read More
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Scott Agnew
Rating: 5 stars
01/02/2021
Absolutely Delicious...best black eyed peas I’ve ever had! Read More
Shiela Pratt-Rojas
Rating: 5 stars
01/02/2018
Turned out great! We also made cornbread croutons to go with it as a side yum! Thank you for the recipe! Read More
mstarkey60
Rating: 5 stars
05/13/2016
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 I'm 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!!! I'm putting it on my 'go to' recipe list! Easy and fast AND used some of those collards that I'm running out of ideas on! Thank you! Read More
Robyn Hovey
Rating: 3 stars
01/04/2020
I think this recipe is a great jumping off point but we didn't 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 aren't 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. Read More
More Reviews
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