Zydeco Soup
Ingredients
- 2 stalks celery, chopped, about 1 cup ⓘ
- 1 onion, chopped, about 1 cup ⓘ
- 1 medium green sweet pepper, chopped, about 3/4 cup
- 2 garlic cloves, minced ⓘ
- 2 tablespoons olive oil ⓘ
- 6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead) ⓘ
- 1 teaspoon paprika ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon dried basil, crushed ⓘ
- 1/2 teaspoon dried oregano, crushed ⓘ
- 1/2 teaspoon dried thyme, crushed ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained ⓘ
- 1 (14 1/2 ounce) can yellow hominy (I used white hominy and it was good) ⓘ
- 1 (14 1/2 ounce) can diced tomatoes (do NOT drain) ⓘ
- 1 (14 ounce) can low sodium chicken broth ⓘ
- 1 tablespoon fresh parsley, coarsely chopped
- 1 tablespoon molasses
Instructions
- Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
- Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.
Nutrition & Diet Analysis (per serving)
1162
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).