The Loma Prietan - May/June 2003
Cooking Green Recipe
Savory Black-Eye Soup
This tasty soup is hearty and nourishing.
- 2 cups dried black-eyed peas (cover with water and soak overnight)
- 3 cups vegetable broth
- 1 cup chopped onions
- 2 cups diced tomatoes (one 15-oz. can)
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 tablespoons vegetarian "baco bits" (made of soy)
In a large pot soak black-eyes in 6 cups cold water, and let stand overnight. Rinse and drain the peas.
In a cooking pot sauté the onions in a little water until they are translucent.
Add the black-eyes and all remaining ingredients to the pot, and bring to a boil.
Simmer partly covered for 45-50 minutes until peas are very tender, stirring occasionally and adding water as necessary to achieve desired consistency.
When soup is fully cooked, purée 2 cups of soup in a blender and return to the pot.
Salt to taste, and serve.
Copyright Kay Bushnell