Thursday’s Dish: Black-Eyed Pea Soup

Here’s a quick soup for a hectic day. You can make it spicier by using Ro-tel instead of diced tomatoes. My grandma, who lives in Alabama, gave me this recipe. She serves it with hot cornbread, which we crumble on top, but it would be good with Saltines crumbled on top as well.

Black-Eyed Pea Soup

1 tablespoon olive oil

1/2 onion, chopped

2 garlic cloves, chopped

2 cans black-eyed peas, rinsed and drained
Advertisement2 cans diced tomatoes, not drained

1 cup water

1-2 teaspoons chili powder

Salt, to taste

In a large saucepan, add oil over medium heat and sauté onion and garlic until onion is translucent, about 5 minutes. Add black-eyed peas, tomatoes, water, chili powder and salt. Bring to boil, then simmer 20-30 minutes. Taste for seasoning and adjust as needed.

Written by: Shannon Oelrich

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