Hamburger Soup With Black-Eyed Peas and Kale

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/26/19
Hamburger Soup With Black Eyed Peas and Kale
Diana Rattray
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
368 Calories
14g Fat
32g Carbs
30g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 368
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 67mg 22%
Sodium 533mg 23%
Total Carbohydrate 32g 11%
Dietary Fiber 7g 27%
Protein 30g
Calcium 115mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful ground beef soup is an excellent choice for an everyday fall or winter meal, and it is packed with nutrients. Canned black-eyed peas add protein and make for easy preparation. And it's a hearty, satisfying soup.

We enjoy this soup with freshly baked cornbread. Biscuits would be good with the soup as well. Add a tossed salad for a fabulous family lunch or dinner.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef
  • 1 medium onion (chopped)
  • 2 small cloves garlic (minced)
  • 2 medium carrots (diced)
  • 2 cups chopped kale
  • 2 cups beef stock or broth (low sodium or unsalted)
  • 1 can (14.5 ounces) diced tomatoes (undrained)
  • 1 can (15 ounces) black-eyed peas (drained and rinsed)
  • 1 cup corn kernels
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper

Steps to Make It

  1. Heat oil in a large saucepan or Dutch oven over medium-low heat.

  2. Add the ground beef and onion; saute, stirring, until the ground beef is no longer pink and onions are lightly browned.

  3. Add the minced garlic and carrots and cook for 1 minute longer.

  4. Add the beef stock or broth and bring to a boil. Simmer for 10 minutes.

  5. Add the kale, tomatoes, black-eyed peas, corn, and seasonings. Cover and simmer for 20 to 25 minutes.

  6. Serve with hot baked cornbread or corn muffins.

  7. Enjoy!

Tips and Variations

  • Replace the kale with chard, spinach, or escarole. Or use a mixture of greens. 

  • Replace the black-eyed peas with black beans or small red beans.