Black-Eyed Pea Soup
11 oz fresh black-eyed peas
3 to 4 cups veg broth
1/2 red onion, diced
1 large garlic clove, minced
2 carrots, diced
1 zucchini
1 yellow squash
4 to 5 dried rosemary springs
a pinch of basil
salt and pepper
2 tablespoons of extra virgin olive oil
Rinse black-eyed peas. Place in a medium size pot and pour in water to cover. Add rosemary to the water, bring to a boil and then simmer for about 15 to 18 minutes or until peas are soft.
Dice your veggies.
In a large skillet, saute veggies over medium high heat. I start with the carrots for 2 -3 minutes, then add the zucchini/squash for another 2 minutes, sprinkle a pinch of basil and pepper over the mixture, then red onion, and lastly the garlic.
Your peas should be done, drain them. Add the veggies and Peas into the pot and cover with broth. Add salt to taste. Cover and let simmer for 10 minutes.
Serve as a soup or pour over rice or hash browns!
It is a very pretty dish. Enjoy
SO HOW'D IT GO?
This was a great meal on a chilly night. I pretty much followed the recipe except I halved the oil doubled the garlic and added a serrano. I made some collards on the side which were perfect with the soup. Thanks