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Black Eyed Pea Soup

Healthycooking's picture
Ingredients
  Dried black eyed peas 2 Cup (32 tbs)
  Margarine 8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Canned plum tomatoes with their juice 14 Ounce (1 Can)
  Diced carrots 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Frozen lima beans 1 Cup (16 tbs)
  Low sodium chicken stock 1⁄2 Cup (8 tbs)
  Ground cumin 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Place the peas in a medium-size bowl with cold water to cover by 2 inches. Let the peas soak overnight in the refrigerator.
2. Drain the peas and set aside.
3. Melt the margarine in a large saucepan over medium-high heat. Add the onion and garlic, and saute 2 to 3 minutes, or until the onion begins to turn translucent. Add the black-eyed peas, the tomatoes with their liquid, the carrots, celery, lima beans, stock, cumin, coriander, pepper and 1 cup of water, and stir to combine. Bring the mixture to a boil, then cover the pan, reduce the heat to low and simmer 30 minutes.
4. Using a slotted spoon, transfer about two-thirds of the solids from the soup to a food processor or blender, and puree. Return the puree to the saucepan and stir to combine. Bring the soup to a boil over medium-high heat and simmer it, stirring constantly, 2 minutes, or until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy

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