Leftover Corned Beef and Cabbage Soup with Black-Eyed Peas
(Shared recipe submitted by Teri Riley.)
Teri writes: "I recently found myself with an abundance of leftover cabbage and corned beef. I came up with this soup recipe that I would like to share. As always [with leftovers], the measurements are not exact. This soup turned out to be wonderfully hearty and filling and very tasty. I hope your other subscribers will try it."
- 1 to 1-1/2 cups dried black-eyed peas
- 1 can (15-ounces) chopped tomatoes with onion and bell pepper, or Italian-style chopped tomatoes
- 1 can (15-ounces) tomato sauce
- 1 to 2 cups water (as needed to make soup consistency)
- 1 to 2 cups coarsely chopped cooked cabbage
- 1 to 2 cups coarsely chopped or shredded cooked corned beef
- 1/2 tablespoon dry basil
- 1/2 tablespoon dry tarragon
- Grated Monterey jack cheese
- Garlic-flavored croutons
Cover dried black-eye peas with water, about 2 inches over. Bring to a boil, boil 5 minutes, remove from heat, cover tightly, and let sit 1 hour. Drain and rinse well.
In a large soup pot, combine drained peas, chopped tomatoes, tomato sauce, and 1 to 2 cups water. Bring to a boil, lower heat and simmer until peas are soft, 30 to 45 minutes. Add cabbage, corned beef, basil and tarragon, remembering to rub herbs between your palms, as you add them to bring out the flavor. Simmer on low for anywhere up to an hour or so. I served the soup with grated Monterey Jack cheese and garlic-flavored croutons.
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