The South in a Pot Soup
Total TimePrep: 15 min. Cook: 45 min.
Makes8 servings (2-1/2 quarts)
Tasty!! I made some changes: I used black beans, regular potatoes, and I didn’t use collard greens or spinach. Great recipe though. Almost like a chili, nice and meaty!
This was delicious. So much flavor! I made per the recipe except, added garlic. Used spinach and substituted pinto beans for the black eyed peas.
This is a nice hearty stew. I love the black-eyed peas and the kale. This is easy to put together and is supper filling!
Hands down one of the best soups I've had in a long time, I remixed it a bit and replaced black eyed peas with goya16 bean soup mix and replaced spinach with Kale and also replaced sweet potato with batata (spanish sweet potato)...I also tried different variations using shredded chicken or ground turkey or beef. Everyone loves it, thank you!
This was easy to throw together and very good.
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Very good! Used spinach and ground turkey instead of beef.
I think I lived in the South during a previous life because I love all things Southern even though I was born & raised in the Pacific NW. Love this soup. I added some garlic and cayenne pepper plus an extra sweet potato. Used spinach since that is what I had on hand. Delish! This will be a fun recipe to play around with--like the cabbage suggestion.
This soup is delicious. The curry powder gives it a different taste without being overpowering. I added some sliced okra just to add a little more of the South.
Debbie you could use cabbage but I'd cut the quantity back. Cabbage isn't going to wilt down like the other greens.