Black-Eyed Pea and Vegetable Soup

1 and 1/2 Cups Dried Black-Eyed Peas

Overnight soak the beans in water.

1/2 Tsp Salt
6 Cups Water

Drain and rinse. Add salt, water, allow it to boil, simmer in medium low for 30 minutes.

Yields: 3 and 3/4 Cups of Cooked Beans

Take out 1 cup of the cooked beans and mash it with potato masher and set aside with unmashed beans.

Reserve 1 Cup of Beans cooked water

1 Tbsp Olive Oil
2 Bay Leaves

1 Cup Onion, Chopped

2 Tsp Garlic Cloves, Chopped

1 Cup Carrots, Sliced

1 Cup Celery Stalks, Sliced
Collard greens - 1 bunch stems
1 Tsp Dried Thyme (or) 4 Sprig Fresh Thyme

Heat oil in a pan, add bay leave, onion, garlic, carrots, celery and thyme. Saute the vegetables for 10 minutes.

1 lb Tomato, Chopped (3 Cups)

Add tomato, saute for 2 more minutes.

4 Cups Water
1 Cup Beans Cooked Water
2 Tsp Salt
1/4 Tsp Paprika
1/4 Tsp Cayenne
1/4 Tsp Black Pepper Powder

Add the black-eyed peas, a reserved cup of their cooking liquid, water, salt, paprika, cayenne, black pepper powder. Bring to a boil, lower the heat to low and simmer for 20 minutes.

1 Bunch Collard Greens, Chopped

Add greens, mix well, close the pan and cook for 10 more minutes.

3 Tbsp Lemon Juice (Juice from 1 Lemon) If you are adding tomatoes, No need to add lemon.

Finally add lemon juice, mix well.

Serves: 4
Taste Note: Tastes AWESOME
Yields: 10 Cups
Source: foodandspice