Black-Eyed Pea Soup Recipe
This is an easy way on how to make delicious Black-Eyed Pea Soup. This Black-Eyed Pea Soup recipe by itself is simple and easy-to-follow. Do not wait!
Ingredients
| L l-oz pkg (330 g) Black-Eyed Peas, cooked according to package directions, with cooking liquid | ||
| Cooking oil | 2 Tablespoon | |
| Celery | 1 Cup (16 tbs), minced | |
| 3 Leeks, sliced, white part only | ||
| Garlic | 2 Clove (5gm), minced | |
| Beef broth | 4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Thyme | 2 Tablespoon, crushed | |
| Cilantro | 2 Tablespoon, chopped | |
| Marjoram | 1 Tablespoon, crushed | |
| 1/4 tsp (1 ml) bottled hot pepper sauce bacon, cooked and crumbled, for garnish, optional | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Set cooked black-eyed peas aside; do not drain.
In a large saucepan or Dutch oven, heat oil; add celery, leeks and garlic.
Saute 5-8 minutes over medium heat.
Stir in beef broth, bay leaf, thyme, cilantro, marjoram and lemon juice.
Bring to boiling; reduce heat.
Simmer, uncovered, 10 minutes.
Remove bay leaf.
Add beans and their liquid; process mixture in batches in food processor or blender.
Return to pan; season to taste with salt, pepper and hot pepper sauce.
Reheat until warmed.
Garnish each serving with crumbled bacon and cilantro or parsley, if desired.
In a large saucepan or Dutch oven, heat oil; add celery, leeks and garlic.
Saute 5-8 minutes over medium heat.
Stir in beef broth, bay leaf, thyme, cilantro, marjoram and lemon juice.
Bring to boiling; reduce heat.
Simmer, uncovered, 10 minutes.
Remove bay leaf.
Add beans and their liquid; process mixture in batches in food processor or blender.
Return to pan; season to taste with salt, pepper and hot pepper sauce.
Reheat until warmed.
Garnish each serving with crumbled bacon and cilantro or parsley, if desired.
Chef
