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Alice Jarrell of Dexter, Missouri waited a long time to get this favorite recipe—but it was well worth it. "I had eaten this soup countless times at a small restaurant in our town," she tells. "When the owner finally retired, he said I deserved the secret recipe and passed it along. Now, my family enjoys it at least once a month!"—Alice Jarrell, Dexter, Missouri
Nutritional Facts 1 serving (1 each) equals 145 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 731 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Hearty Black-Eyed Pea Soup in Country Woman January/February 1999, p14
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Reviewed on Jan. 05, 2012 by BrownEyedGirl2312
No one in my family likes black-eyed peas except for me, so it took some coaxing on my part to get them to try it. Wow! Everyone loved it and I spent the next several days emailing the recipe to all my family members. This year we made it for friends as Christmas gifts! I particularly like that it is low in calorie, tastes fabulous, and is Weight Watcher friendly! I would definitely encourage anyone to make this even if you don't like black-eyed pease!
Reviewed on Feb. 05, 2011 by ptuner
Sorry. Forgot to rate it.Avery
Sorry. Forgot to rate it.
Avery
Made this yesterday and was very good. A lot of meat. The only real change I made was to use 4 cups of beef broth instead of the bouillon and water and Rotel Mild for the diced tomatoes with green chilis. Also didn't use the regular salt. Next time I'll also use low-sodium beef broth and maybe add some chopped green pepper. Browned the beef and onion and heated everything in a crockpot for 5 hrs. on low. Use a 5 qt. pot at least. I think some cornbread would also go very good with this. Thanks for the recipe.Avery
Made this yesterday and was very good. A lot of meat. The only real change I made was to use 4 cups of beef broth instead of the bouillon and water and Rotel Mild for the diced tomatoes with green chilis. Also didn't use the regular salt. Next time I'll also use low-sodium beef broth and maybe add some chopped green pepper. Browned the beef and onion and heated everything in a crockpot for 5 hrs. on low. Use a 5 qt. pot at least. I think some cornbread would also go very good with this. Thanks for the recipe.
Reviewed on Jan. 02, 2010 by suzenbee
My hubby said this one is a "keeper". A very hearty and tasty soup.
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