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Black-Eyed Pea Soup Recipe
|Black eyed peas||1 Ounce, cooked according to package directions, with cooking liquid (1 Package, 330 Grams)|
|Cooking oil||30 Milliliter (2 Tablespoons)|
|Celery||240 Milliliter, minced (1 Cup)|
|White of leek||3 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Beef broth||960 Milliliter (4 Cups)|
|Fresh thyme/1 teaspoons/ 5 milliliters crushed dried thyme||30 Milliliter, chopped (2 Tablespoons)|
|Fresh cilantro/Parsley||30 Milliliter, chopped (2 Tablespoons)|
|Fresh marjoram/1 teaspoon / 5 milliliters crushed dried marjoram||15 Milliliter, chopped (1 Tablespoon)|
|Bottled hot pepper sauce||1⁄4 Teaspoon (1 Milliliter)|
|Bacon||1⁄4 Teaspoon, cooked and crumbled (For Garnish)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1083 Calories from Fat 331
% Daily Value*
Total Fat 38 g58%
Saturated Fat 6.2 g31.1%
Trans Fat 0 g
Cholesterol 0.33 mg
Sodium 3938.5 mg164.1%
Total Carbohydrates 167 g55.8%
Dietary Fiber 33.7 g134.6%
Sugars 38.5 g
Protein 37 g74.1%
Vitamin A 396.5% Vitamin C 305.6%
Calcium 114.1% Iron 229.8%
*Based on a 2000 Calorie diet
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.