Red and Black Eyed Bean Soup
|Vegetable stock/Water||6 Cup (96 tbs) (Vegetable Cooking Liquid)|
|Dried kidney beans||1 Cup (16 tbs)|
|Dried black eyed peas||1⁄2 Cup (8 tbs)|
|Sliced onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cubed potato||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
Boil water in a large, heavy bottomed kettle; drop in kidney beans and black-eyed peas; let boil 2 minutes.
Cover, turn off heat, and let stand for two hours.
Stir in onion, garlic, thyme, and marjoram, and let simmer 1 1/2 to 2 hours or until beans are just tender.
Add potato, carrot, and celery (and tomato juice or more water if soup is too thick), and cook about 30 more minutes or until vegetables are tender.
The last minutes of cooking, add salt and pepper to taste.