Prep 15 mins
Cook 2 hrs
Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.
- 1 1⁄3 tablespoons olive oil
- 1⁄2 tablespoon butter
- 3⁄4 onion, chopped
- 1⁄2 garlic clove, finely chopped
- 1 3⁄4 cups dried black-eyed peas
- 3⁄4 teaspoon thyme or 1⁄4 teaspoon dried thyme
- 11 cups chicken broth
- 3 cups water
- 1 cup rice
- 4 slices bacon, diced
- 1⁄2 cup celery, chopped
- 2 (8 ounce) cans carrots, sliced
- 1 (28 ounce) can stewed tomatoes, chopped
- 1⁄4 teaspoon Tabasco sauce
- cumin, to taste
- 1 -2 teaspoon sugar
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄2 lb crumbled sausage (cooked) or 1⁄2 lb diced pork (cooked)
- In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
- Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
- Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
- Add the water and bring to a boil.
- Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
- In a seperate pot, cook rice according to package directions.
- Fry bacon, then add the celery and saute until it's clear.
- When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
- Bring to a boil, and taste for seasoning.
- At this point it isn't necessary to continue cooking, but you can cook longer if desired.
- Serve with cornbread.