Vegetable and Black-Eyed Pea Soup Recipe

Name: Vegetable and Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. cooked ham; 4 medium carrots; 3 medium celery stalks; 2 medium onions; 1 small zucchini; 2 tbsp. salad oil; 2 can black-eyed peas; 2 can stewed tomatoes; 1 can chicken broth; 1/4 tsp. coarsely ground black pepper

Servings: persons

6 oz. cooked ham
4 medium carrots
3 medium celery stalks
2 medium onions
1 small zucchini
2 tbsp. salad oil
2 can black-eyed peas
2 can stewed tomatoes
1 can chicken broth
1/4 tsp. coarsely ground black pepper

1
Dice cooked ham.
2
Thinly slice carrots.
3
Chop celery stalks and onions.
4
Cut zucchini lengthwise into quarters, then crosswise into 1/4-inch pieces.
5
In 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook ham, carrots, celery, and onions, stirring frequently, until vegetables are almost tender, about 10 minutes.
6
Add zucchini and cook about 5 minutes longer or until vegetables are tender.
7
Stir in black-eyed peas, stewed tomatoes, chicken broth, pepper, and 3 cups water.
8
Over high heat, heat just to boiling.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 oz. cooked ham, 4 medium carrots, 3 medium celery stalks, 2 medium onions, and more.

Yes, Vegetable and Black-Eyed Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable and Black-Eyed Pea Soup

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