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BLACK EYED PEA SOUP
  • 2 Tablespoons olive oil
  • 2 cups finely chopped onions
  • 2 stalks finely chopped celery
  • 1 Tablespoon minced garlic
  • 2 15 ounce cans black-eyed peas, drained
  • 2 1/2 cups low-salt chicken broth
  • 1 8 ounce cans tomato sauce
  • 2 1/2 teaspoons dried oregano
  • 1 Large pinch of cayenne pepper
  • 1 teaspoon red wine vinegar
    1. Freshly grated Parmesan cheese
    2. Heat olive oil in heavy large pot over medium heat. Add onions and sauté until onions are golden and tender, about 8 minutes. Add Celery and garlic, cook a few more minutes to sweat the celery. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate.

     

     
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