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Title: Black-Eyed Pea Soup Categories: Beans/, Legumes Yield: 10 Servings 16 oz Black-eyed peas; dried 1/2 md Onion; chopped 1 tb Garlic; minced 1 sm Green bell pepper; diced 1 Stalk celery; diced 1 tb Olive oil 6 c Water 32 oz Whole tomato (can); -undrained and choppe 3 c Chicken broth; defatted 1 tb Chicken bouillon; granules 2 Jalapeno; unseeded and -chopped 1 tb Salt 1/2 ts Pepper Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven. Saute onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender Recipe by: Southern Living Oct 97/pg 222 Posted to recipelu-digest Volume 01 Number 190 by Terry Pogue |