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Black Eyed Pea Soup

chef.jackson's picture
Ingredients
  Whole tomatoes 28 Ounce, undrained (1 Can)
  Black-eyed peas 20 Ounce, frozen (2 Package 10 Ounce Each)
  Onion 1 Cup (16 tbs), chopped
  Water 2 Quart
  Chicken-flavored bouillon granules 1 Tablespoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Dried whole oregano 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Red pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Carrots 1 Cup (16 tbs), sliced
  Celery 1 Cup (16 tbs), sliced
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Turkey breast 2 Cup (32 tbs), cooked and chopped (skinned before cooking and cooked without salt)
Directions

MAKING
1) In a large Dutch Oven, combine together the tomatoes, black-eyed peas, onion, water, bouillon granules, Worcestershire sauce, oregano, pepper, thyme, red pepper and garlic.
2) Bring the contents to a boil.
3) Reduce the heat and gently simmer the mixture, uncovered, for about 30 minutes.
4) Add the carrots, celery, green pepper and parsley and simmer for another 30 minutes.
5) Add the turkey and continue to simmer for 30 minutes more, till the contents are tender.

SERVING
6) Into serving bowls, ladle the soup and serve while still piping hot.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Black Eyed Pea
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes

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