The Loma Prietan - May/June 2003

Cooking Green Recipe

Savory Black-Eye Soup

by Kay Bushnell

This tasty soup is hearty and nourishing.

  • 2 cups dried black-eyed peas (cover with water and soak overnight)
  • 3 cups vegetable broth
  • 1 cup chopped onions
  • 2 cups diced tomatoes (one 15-oz. can)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 2 tablespoons vegetarian "baco bits" (made of soy)

In a large pot soak black-eyes in 6 cups cold water, and let stand overnight. Rinse and drain the peas.

In a cooking pot sauté the onions in a little water until they are translucent.

Add the black-eyes and all remaining ingredients to the pot, and bring to a boil.

Simmer partly covered for 45-50 minutes until peas are very tender, stirring occasionally and adding water as necessary to achieve desired consistency.

When soup is fully cooked, purée 2 cups of soup in a blender and return to the pot.

Salt to taste, and serve.

Copyright Kay Bushnell