On a quest for new soups and thinking perhaps to wean me off my sweet potato habit, Dave made a wonderful Black-Eyedy Pea soup. This is a vegetarian soup, with a broth that is every so slightly sweet. He served it to me with rigatoni pasta, but it would go just as well with a hearty grain or nothing. Add a pice of grilled buttered bread to your plate and I don’t see how you could possibly eat this without saying “Mmmm” out loud at least twice.
Ingredients
- 1 cup (uncooked) black-eyed peas
- One 16-oz can tomatoes
- homemade roasted vegetable broth *
- carrots
- celery
- green beans
- onion
- garlic
- oregano
- thyme
- paprika
- curry
- tarragon
- soy sauce
- apple cider vinegar
- brown sugar
- lime juice
Directions
* Vegetable broth is made with sautéed leeks instead of onions, with roasted carrots and celery.
Rinse and soak the peas to reduce cooking time, then cook them in stock until half done. Sauté onions until partially caramelized, then add them to the pot with the carrots, celery, green beans, herbs and spices, and a splash of soy sauce. Cook until done, adjusting acid, salt, and sugar to taste.
Optionally serve with barley, faro, or pasta.
