Spicy Black Eyed Pea Soup

*I originally posted this recipe on my previous blog on 1/25/10.*

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I love soups. They are simple and easy to prepare and usually pretty frugal too. This particular soup happens to be both simple and frugal. 
We love spicy food and this has a nice kick to it. Of course, Baby Girl usually dials down the spice by adding crackers to hers. You can also add a dollop of sour cream if you need to cool it down a little. I enjoy it just as it is. 
You’ll need:
1/2 yellow onion-diced
1 T. canola oil
1 c. dried black eyed peas-soak overnight (I’ve been known to use a package of frozen peas as a substitute when I’m out of dried ones.)
1/2 c. brown rice
1 can diced tomatoes with jalapenos
1 c. water
24 oz. chicken stock
black pepper, to taste
red pepper flakes-to taste(optional)
Saute onion in canola oil until tender and translucent, transfer to 3 quart pot.
Add black eyed peas, brown rice, tomatoes, water, chicken stock, and spices.
Bring to a boil and then reduce heat and simmer for 1-1 1/2 hours-until peas & rice are as desired. 


This post linked to:
Tasty Tuesday at Balancing Beauty & Bedlam

Tempt My Tummy Tuesday at Blessed with Grace
These Chicks Cooked at This Chick Cooks
Menu Mondays at Faith and Family

Janet is a mom to two daughters and is married to her best friend. Her belief that we are blessed so that we may bless others fuels her writing at frugalandfocused.com where she shares her thoughts on faith, family, and frugal living. She strives to make the most of what she's given in life and hopes to inspire others to do the same.