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
2 tbs (30 ml) cooking oil
1 cup (240 ml) minced celery
3 Leeks, sliced, white part only
2 cloves garlic, minced
4 cups (960 ml) beef broth
1 Bay Leaf
2 tbs (30 ml) F Fresh Thyme, chopped or 1 tsp (5 ml) crushed dried thyme
2 tbs (30 ml) Fresh Cilantro, or parsley, chopped
1 tbs (15 ml) Fresh Marjoram, chopped or 1 tsp (5 ml) crushed dried marjoram
1 tbs (15 ml) lemon juice salt, to taste pepper, to taste
1/4 tsp (1 ml) bottled hot pepper sauce bacon, cooked and crumbled, for garnish, optional
Cilantro, or parsley, snipped, for garnish, optional
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.
