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Cajun Black-Eyed Pea Soup




Source of Recipe


ivillage


List of Ingredients




1 pound dried black-eyed peas (about 2 1/2 cups)
3 medium stalks celery, diced (about 1 1/2 cups)
2 medium onions, diced (about 2 cups)
1 medium green pepper, diced (about 1 cup)
1 medium red pepper, diced (about 1 cup)
2 cloves garlic, minced
3 tablespoons vegetable oil
10 cups cold water
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot red pepper sauce, or to taste
1 tablespoon salt
Slice scallion greens (optional)



Recipe



1. The night before, rinse, sort and soak the beans in enough water to cover by two inches.

2. In a soup pot gently cook the celery, onions, peppers, garlic and oil. Keep the pot covered and stir occasionally, cooking until tender but not brown.

3. Drain the beans and add them to the pot with 10 cups of fresh, cold water. Simmer, partially covered, until the beans are tender, about 1 hour. Using a potato masher, mash just enough beans in the pot to slightly thicken the soup.

4. Season with the Worcestershire sauce, hot pepper sauce and salt.

5. Ladle into warmed soup bowls and garnish with sliced scallion greens.

Cook's Note: If you wish to substitute fresh or frozen black-eyed peas for dried, use triple the cup amount called for and cook just until the beans are tender, 15 to 30 minutes depending on the maturity and whether they are frozen. The same is true of canned beans, except the cooking time would be shorter, until the beans are just heated through.

Makes 8 cups of soup.