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Pea Soup with Tomatoes and Spices

Adapted from River Cottage Veg Everyday

1 cup of dried black-eye peas, soaked overnight in enough water to cover
2 tablespoons of olive oil
1 medium onion, thinly sliced
3 Jalapeno peppers, finely chopped
2 medium carrots, diced
a generous handful of fresh parsley, chopped
2 large tomatoes, finely chopped
4 1/2 cups of vegetable stock or water
1/2 teaspoon of celery seed
1/3 cup of brown rice, rinsed
1 inch piece of ginger, peeled and grated or finely minced
1/2 teaspoon of allspice
1 1/2 teaspoons of fresh thyme or 2/3 teaspoons of dried thyme
1/2 teaspoon of mustard powder
1/2 teaspoon of cayenne pepper
1 teaspoon of ground cumin
2/3 teaspoon of turmeric
a few drops of hot sauce (optional)
1/2 cup of frozen corn (optional)
juice from one fresh lemon
sea salt to taste
1 tablespoon of fresh chives, chopped, or a sprinkling of dried chives
freshly grated Parmesan cheese for garnishing (optional)



Drain the beans, transfer to a heavy medium-sized pot along with 6 cups of water, bring to a boil and cover and simmer until the beans are tender - roughly 40 - 60 minutes. Drain and set aside.

In a large heavy-bottomed sauce pan, heat the oil over medium heat. When hot, add the onion, Jalapeno peppers and carrots. Stir and fry for 5 minutes, or until the onion begins to brown a bit. Now add the parsley and stir. Next, add the tomatoes, vegetable stock (or water), cooked black-eyed peas, celery seed, brown rice, ginger, allspice, thyme, mustard powder, cayenne, cumin, turmeric and hot sauce if using. Bring to a boil, reduce the heat to medium-low and cover and simmer for 30 minutes or so, stirring occasionally and adding more water or stock as needed. If you are including corn, add near the end of the cooking time along with the lemon juice and salt as needed. Serve hot in bowls and garnish with the chives and Parmesan cheese.

Serves 4-6.
black-eyed pea soup with tomatoes and spices

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