black-eye pea soup

Name: Black-eye Pea Soup
Prep time: 10 min
Cook time: 1 h
Yield: 4
Ingredients: 2 pound(s) hamburger; 1/2 cup(s) bell pepper, chopped; 1/2 cup(s) butter; 1/2 cup(s) flour; 2 quart(s) water; 1 cup(s) onion, chopped; 1 cup(s) celery, chopped; 28 ounce(s) diced, stewed tomatoes; 16 ounce(s) package frozen black-eye peas; 1 tablespoon(s) pepper; 1/2 teaspoon(s) salt; 2 tablespoon(s) beef bouillon granules (or 1 cube); 1/2 teaspoon(s) garlic

(1 RATING)

30 Pinches

Shelia Rudick

Lewisville, TX

Updated on Nov 26, 2011

I was served this dish in college years ago. After searching for it a long time, I found this recipe!

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prep time 10 Min

cook time 1 Hr

method ---

yield 4-1 /2 quarts

Ingredients

2 pounds hamburger
1/2 cup bell pepper, chopped
1/2 cup butter
1/2 cup flour
2 quarts water
1 cup onion, chopped
1 cup celery, chopped
28 ounces diced, stewed tomatoes
16 ounces package frozen black-eye peas
1 tablespoon pepper
1/2 teaspoon salt
2 tablespoons beef bouillon granules (or 1 cube)
1/2 teaspoon garlic

How To Make black-eye pea soup

Step 1

Cook beef and green pepper; drain

Step 2

Melt butter in Dutch oven. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add water and cook, stirring until it bubbles.
Step 3

Stir in beef mixture and remaining ingredients. Bring to a boil. Cover and simmer 45 minutes to 1 hour. Serve hot over cornbread.
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