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Black-Eyed Pea Soup

Fresh.n.Natural's picture
This is an easy way on how to make delicious Black-Eyed Pea Soup. This Black-Eyed Pea Soup recipe by itself is simple and easy-to-follow. Do not wait!
Ingredients
  Black eyed peas 1 Ounce, cooked according to package directions, with cooking liquid (1 Package, 330 Grams)
  Cooking oil 30 Milliliter (2 Tablespoons)
  Celery 240 Milliliter, minced (1 Cup)
  White of leek 3 , sliced
  Garlic 2 Clove (10 gm), minced
  Beef broth 960 Milliliter (4 Cups)
  Bay leaf 1
  Fresh thyme/1 teaspoons/ 5 milliliters crushed dried thyme 30 Milliliter, chopped (2 Tablespoons)
  Fresh cilantro/Parsley 30 Milliliter, chopped (2 Tablespoons)
  Fresh marjoram/1 teaspoon / 5 milliliters crushed dried marjoram 15 Milliliter, chopped (1 Tablespoon)
  Bottled hot pepper sauce 1⁄4 Teaspoon (1 Milliliter)
  Bacon 1⁄4 Teaspoon, cooked and crumbled (For Garnish)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

Set cooked black-eyed peas aside; do not drain.
In a large saucepan or Dutch oven, heat oil; add celery, leeks and garlic.
Saute 5-8 minutes over medium heat.
Stir in beef broth, bay leaf, thyme, cilantro, marjoram and lemon juice.
Bring to boiling; reduce heat.
Simmer, uncovered, 10 minutes.
Remove bay leaf.
Add beans and their liquid; process mixture in batches in food processor or blender.
Return to pan; season to taste with salt, pepper and hot pepper sauce.
Reheat until warmed.
Garnish each serving with crumbled bacon and cilantro or parsley, if desired.

Recipe Summary

Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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