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Black Eyed Pea Soup

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Ingredients
  Dried black eyed peas 16 Ounce, soaked overnight (1 Package)
  White onion 1 Large, finely chopped
  Carrots 2 Large, peeled, finely chopped
  Ham 1 Cup (16 tbs), ground
  Celery stalks 3 , finely chopped
  Garlic 2 Clove (10 gm), minced
  Red burgundy wine 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Chicken stock 1 Quart
  Salsa 2 Tablespoon (Adjust Quantity As Needed)
  Sour cream 2 Tablespoon (For Garnish)
  Green onions 1 Tablespoon (For Garnish)
  Butter 2 Tablespoon
Directions

MAKING
1) In a pot, place the peas with fresh water and cook for 1 hour.
2) In a non-stick pan, heat butter and saute onion, carrots, ham, celery, and garlic until softened.
3) Stream in the wine.
4) Stir in peas, salt, pepper, coriander, and stock.
5) Reduce the heat and simmer for about 1 hour until peas are mushy.

FINALIZING
6) Puree, the peas mixture if desired.
7) If too thick, thin using stock, if necessary.

SERVING
14) Serve the Black Eyed Pea Soup piping hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Black Eyed Pea
Interest: 
Everyday, Healthy
Cook Time: 
140 Minutes
Servings: 
8

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