Liberian Black-Eyed Pea Soup
photo by Artandkitchen
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 cup dried black-eyed peas
- 2 garlic cloves (peeled )
- 6 cups water, divided
- 2 cups chopped onions
- 1 cup diced celery
- 2 tablespoons water
- 1 pinch cayenne (more to taste )
- 2 teaspoons ground allspice
- 1 pinch dried thyme
- 1 green bell pepper (or red, seeded and chopped )
- 1 cup fresh corn kernels (or frozen) (optional)
- 1 cup sliced okra (fresh or frozen )
- 2 cups chopped fresh collard greens (or kale or chard or spinach) (optional)
- 3 cups diced tomatoes with juice (28-ounce can)
- 1 tablespoon chopped fresh cilantro (optional, up to 2 )
- salt & fresh ground pepper (to taste)
directions
- 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.
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Reviews
-
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!