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“I created this soup on January 2nd when I was trying to figure out what to do with our New Years Day black eyed peas and greens left overs. It is yummy if I do say so myself!”
READY IN:
45mins
SERVES:
6-8
YIELD:
12 Cups
UNITS:
US

Ingredients Nutrition

  • 8 cups water
  • 2 cups black-eyed peas, cooked
  • 1 cup turnip greens, cooked (include pot likker if you have any left)
  • 12 cup onion, diced (can be cooked with Black Eyed Peas)
  • 12 cup white rice (raw)
  • 8 ounces pork tenderloin (left over or can use ham hock)
  • 1 teaspoon salt (or to taste)

Directions

  1. Combine all ingredients in large soup pot and bring to slow boil.
  2. Reduce heat, cover and simmer until rice is cooked.
  3. Serve with left over corn bread.

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