Black-eyed Pea & Tomato Soup Recipe

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Black-eyed Pea and Tomato Soup

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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Black-eyed Pea and Tomato Soup