Black-eyed Pea and Tomato Soup
Until I met my friend, Barbara, I hadn’t heard of having of black eyed peas and greens on New Years Day. It seems to be a southern tradition to start the New Year which will bring good luck and prosperity. 🙂 The black-eyed peas are usually cooked with ham or bacon and served with cooked greens such as collards, turnip or mustard greens.
Today, I’m sharing a different take on the traditional meal. This recipe would work anytime of year, but since it has black-eyed peas, I’ll share it for the new year and also wish you all much happiness and joy for 2016!!
Ingredients:
- 1 cup/ 6 oz black-eyed (dried)
- 1 tablespoon olive oil
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 celery stalks, chopped
- 1 small bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon tumeric
- diced tomatoes (1) 14.50 oz can or (2) cups of fresh
- 4 cups chicken or vegetable broth
- juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped – divided
- salt and pepper to taste
Directions:
1. Put the beans in a pan, cover with cold water. Bring to boil and cook for 5 mins. Cover and let stand for 2 hours or overnight.
2. Drain beans and return to pan. Cover with fresh cold water and simmer for 35-40 mins or until beans are tender. Drain and set aside.
3. Heat oil in pan, add onions, garlic, celery and pepper. Cook for 5 mins. or until onion is soft.
4. Stir in spices, tomatoes, broth, 1 tablespoon parsley and beans. Simmer for 45 mins. to 1 hour.
5. Remove from heat, stir in lemon juice and remaining parsley.
Nice served with cornbread and greens. Happy New Year!!
Enjoy and Happy New Year!!
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