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Black Eyed Pea Soup-2




Source of Recipe


Holly


List of Ingredients




water
fresh black eyed peas
onion, cut into fourths
carrot,small
cloves, 4 whole ones
2 stalks celery, cut in 2 pieces
favorite soup base
vinegar splash



Recipe



Put enough water in pan to more than cover fresh black eyed peas. Add soup base, stir to dissolve and then add everything else.
Bring to a boil, put lid on pot and simmer (checking to see if more water is needed) for *3 hours or more stirring occasionally.
When ready to serve, add a splash of vinegar to each bowl.
Serve with your choice of:
tabasco or a mixture of chopped jalapenos, onions and carrots to top off the soup.

Nice when served with cornbread. I don't have a decent cornbread recipe. Mine always turns out too crumbly.
*I asked a few people who have had a lot of experience cooking and they've said that the only way to get the earthy taste out of the peas is to cook it for hours and hours. If cooking from dry peas, then something like 10 or more
hours.

We had a vegetarian pea soup at the TX State Fair that was so delish I decided that it would become a frequent addition to our meals.
The clerk said that it was peas simmered in a crockpot for hours and nothing more. Served with the topping of a mixture of chopped jalapenos, onions and carrots to top off the soup.
Well, I made it with peas and nothing more and I think the clerk was mistaken.