Black Eyed Pea Soup
|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)|
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.