Sola's New Year's Soup

Sola's New Year's Soup

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Sola
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 12 cups

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.

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Reviews (4)

Rate This Recipe
Adri
14

Adri

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! I will be making this again!

mis7up
5

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 flavor 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.

SLJ6
2

SLJ6

I liked it....easy and hearty...made this in the crockpot.....used all black beans too. Thanks!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

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