“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.” - by Sola
Ingredients
Adjust Servings
Original recipe yields 12 cups
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 156 cal
- 8%
- Fat
- 1.8 g
- 3%
- Carbs
- 28.5 g
- 9%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This soup was delish! I had a group over and there was not a drop left! I did change it up a bit: I one large fresh green pepper and instead of chili powder i used cumin, which gave it a great smell! ..." See moreI will be making this again!"
mis7up
"This was very simple and easy to do. I very much like it. I didn't have frozen bell peppers, so I measured out 10 ounces of fresh and that equaled 2 large bells, seeded and cut into strips. The flavo..." See morer of the salsa really inhanced the stock and I didn't add anyother seasonings besides the chili powder and pepper. We thoroughly enjoyed this very much. I didn't really see that after adding the rice, that it was neccessary. But you could as easily added barley, brown rice, or oatmeal. But I'll leave the rice out next time. TY was delish."
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