BLACK EYED PEA SOUP

  • PREP TIME: 15 minutes
  • COOK TIME: 50 minutes
  • YIELDS: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 2 cups)
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 1 – 14.6 ounce can diced tomatoes
  • 2 – 1 pound packages frozen black-eyed peas
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 1 – 5 ounce package fresh spinach

Nothing says the south like the smell of black-eyed peas cooking on the stovetop. This hearty soup is perfect for winter suppers by the fire and don’t forget a big piece of homemade cornbread for a side.

Instructions

FIRST Heat olive oil over medium heat in a large stock pot. Sauté onion, celery, garlic until soft, about 5 minutes.

NEXT Add stock, tomatoes, peas, bay leaves, salt, thyme, and red pepper. Bring to a boil, reduce heat, cover and simmer for 45 minutes until beans are tender.

LAST Using a potato masher or back of large spoon, mash some of the beans to thicken soup. Stir in spinach until wilted. Serve with cornbread for dipping.