Black Eyed Pea Soup
|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|
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.