Liberian Black-Eyed Pea Soup

Recipe by Annacia
READY IN: 1hr 5mins




  • In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
  • Reduce the heat and simmer until tender, about 45 minutes.
  • 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.
  • Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
  • Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
  • Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
  • 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.
  • When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
  • Add the black-eyed peas and their cooking liquid to the soup pot.
  • Stir in the cilantro, if using, and add salt and black pepper to taste.