Black Eyed Pea Soup Recipe
Ingredients
| Whole tomatoes | 1 Can (10oz) | |
| Frozen black-eyed peas - 2 packages of 10 ounces each | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Water | 2 Quart | |
| Chicken-flavored bouillon granules - 1 tablespoon | ||
| Worcestershire sauce | 1 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Pepper red | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Turkey breast | 2 Cup (16 tbs), skinned | |
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.
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.
Chef
