Spicy Black Eyed Pea Soup
July 26, 2011 · by Janet Ridgeway ·
*I originally posted this recipe on my previous blog on 1/25/10.*
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.
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
Filed Under: Menu Planning and Recipes ·