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Black Eyed Pea Soup

Ingredients
  Black eyed peas 1 Cup (16 tbs)
  Beef broth 56 Ounce (7 Cups/ 4 Cans Of 14 Ounce canned regular strength)
  Potato 1 Medium, peeled and diced
  Stalk celery 1 , finely chopped
  Green apple 1 Large, peeled and sliced
  Onion 1 Large, chopped
  Curry powder 1 Teaspoon
  Safflower oil/Butter 2 Teaspoon
  Water/Beef broth 1⁄2 Cup (8 tbs)
Directions

Pick over peas and soak overnight.
Drain and discard water.
Combine peas, broth, potato, and celery.
Bring to boil and simmer, covered, until tender, 2-3 hours.
Saute the apple, onion, and curry in the oil until soft.
Add to peas.
Stir in water or broth to desired thickness.
Whirl soup in blender or food processor until smooth.
Reheat to serve.
Variations: If you can use corn, add 2 tsp Worcestershire sauce with the water or broth at the end.
If you can use milk, you can substitute butter for the oil and add 1% c.milk instead of broth or water at the end.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pea

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1112 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5337.6 mg222.4%

Total Carbohydrates 191 g63.7%

Dietary Fiber 34.4 g137.5%

Sugars 29.4 g

Protein 68 g136.7%

Vitamin A 8.3% Vitamin C 172.4%

Calcium 45.1% Iron 132%

*Based on a 2000 Calorie diet

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Black Eyed Pea Soup Recipe