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Sola's New Year's Soup

By: 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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 47 people have saved this

Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 12 cups
 

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (10 ounce) package frozen bell pepper strips
  • black pepper to taste
  • 1 cup sweet white corn
  • 1 (16 ounce) jar medium-hot salsa
  • 1 teaspoon chili powder
  • 2 (15 ounce) cans no-salt-added black beans, drained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (10.5 ounce) can chicken stock
  • 1 cube chicken bouillon
  • 3 cups water
  • 1/2 cup uncooked long grain rice

Directions

  1. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 156 | Total Fat: 1.8g | Cholesterol: < 1mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2008 by Adri 
This soup was delish! I had a group over and there was not a drop left! I did change it up a... MORE

 
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