Wednesday, March 5, 2008

Colorful Black-eyed Pea Soup

Source: Moosewood Restaurant Daily Special
Makes 6-8 servings (slightly modified by Aimee)

4 cups water
1 cup dried black-eyed peas
2 garlic cloves, chopped
1 cup chopped onion
1 cup chopped celery
2 TB oil
½ tsp each: thyme, garlic powder, nutmeg
1 tsp each: cilantro, parsley
1 green or red pepper, chopped
15 oz. can vegetable broth
1 cup corn
28 oz. can diced tomatoes
1 cup chopped spinach
cayenne, salt, & pepper to taste

1. Place 4 cups water in saucepan with black-eyed peas & garlic. Bring to boil, cover, & simmer until tender, about 45 minutes; set aside.
2. Meanwhile, in large pot, saute onions & celery in oil. Stir in chopped pepper; cook a few minutes. Stir in broth, corn, tomatoes, spices & spinach; bring to boil.
3. Stir in cooked black-eyed pea mixture to pot; bring to boil again; reduce heat & simmer until heated through. Season with cayenne, salt, & pepper

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