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    You are in: Home / Recipes / Liberian Black-Eyed Pea Soup Recipe
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    Liberian Black-Eyed Pea Soup

    Liberian Black-Eyed Pea Soup. Photo by awalde

    1/3 Photos of Liberian Black-Eyed Pea Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Annacia's Note:

    Black-eyed peas are a favorite ingredient in all of the regions of West Africa. There, traditional soups are rather plain, so to add cornmon greens, and/or okra to this soup would be considered quite "fancy" by most West Africans. And if you add the quantity of cayenne that most West Africans would, this soup would be considered insanely fiery by the majority of North Americans! Try varying the combination of vegetables a bit, playing with the quantities of the optional ingredients, or doubling the amount of greens. Reduce the water and you'll have a stew, delicious served on polenta or grits. Top each bowl with chopped scallions or more chopped cilantro.

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    Units: US | Metric


    1. 1
      In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
    2. 2
      Reduce the heat and simmer until tender, about 45 minutes.
    3. 3
      Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
    4. 4
      Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
    5. 5
      Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
    6. 6
      Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
    7. 7
      Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
    8. 8
      When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
    9. 9
      Add the black-eyed peas and their cooking liquid to the soup pot.
    10. 10
      Stir in the cilantro, if using, and add salt and black pepper to taste.

    Ratings & Reviews:

    • on June 09, 2011


      I was lucky enough to have all the vegetables fresh and locally grown, and this was just bursting with flavor. I skipped the first 2 steps (except I still added garlic), because I just shelled my peas and threw them in. I also used quite a bit more than a pinch of cayenne! I made this for ZWT. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011


      We prepared this dish as a stew! A lot of different veggies gave this a dish a delicious taste.
      I used a yellow bell pepper (I did not have a green one). My children found peas really cute.
      Thanks for sharing this recipe. Done for ZWT7

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Liberian Black-Eyed Pea Soup

    Serving Size: 1 (585 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 150.6
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 201.6 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 6.4 g
    Sugars 8.0 g
    Protein 8.8 g

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