Description
The cajun version of Italian wedding soup. A soup with Italian-style meatballs, black eyed peas, greens and fire roasted tomatoes.
Ingredients
Scale
- 2 Tbsp bacon fat
- 1 cup diced onion
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried oregano
- Pinch red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp cajun seasoning (with salt)
- 1-2 (15 oz) cans black eyed peas, rinsed and drained
- 1 (15 oz) can fire roasted tomatoes
- 16 ounces frozen Italian meatballs
- 2 cups chopped collard greens (or kale)
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon grease and onion and saute for 4 minutes. Stir in the garlic and saute for 30 seconds.
- Pour in the broth. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the oregano, red pepper, pepper, cajun seasoning, black eyed peas, tomatoes, meatballs and greens.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Salt to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the bacon grease and onion and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Transfer to the slow cooker.
- Stir in the broth, oregano, red pepper, pepper, cajun seasoning, black eyed peas, tomatoes, meatballs and greens.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Salt to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker