Trinidadian Black-Eyed Pea Soup

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

From Madhur Jaffery's World Vegetarian.

Ingredients Nutrition

Directions

  1. Add oil to a large pan over medium-high heat.
  2. Add in the bell pepper, onion, and carrots.
  3. Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
  4. Add in the cilantro; stir once.
  5. Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
  6. Stir and bring to a boil.
  7. Cover; lower heat to LOW and simmer gently for 1 1/2 hours--stir occasionally.
  8. Add salt and more pepper to taste if needed.
  9. Serve garnished with chives and with a lemon or lime wedge on the side.

Reviews

(7)
Most Helpful

This was really great! We were worried that it wouldn't have a strong flavor but we were wrong... we savored every bite. This went great with jerk chicken, which we shredded and added to the leftover soup for an extra kick. We also used dried black-eyed peas instead of canned; boil on high for 4 minutes, drain and rinse, and then add to the soup as directed. No pre-soaking necessary.

i and s August 14, 2008

We loved it. I love how it's really filling but feels so light on your tongue. A real keeper, thank you!

Moor Driver July 20, 2008

Really wonderful soup. It's an African-American tradition to eat blackeyed peas on New Year's Day and this was a great new way to serve them. The soup was good as is, but got even better when I added 1/2 cup red wine.

aspiring gourmet1 January 02, 2007

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