Happy Saturday to you 🙂 Forgive me for my inconsistent postings as of late. To say that I’ve been busy would be an understatement, but I’m grateful for your patience. Hopefully, my recent postings have helped you in some way.
I’m trying to get back on track with my Soup On Saturday posts, and today’s offering is simple, easy and tasty. I hope you’ll enjoy it, especially as the weather cools and everyone is in the mood for a nice soup.
Black-Eyed Pea Soup
serves 6-8
8 tb. olive oil
2 leeks, well washed, white and pale green parts only, thinly sliced
1 large onion, chopped
4 carrots, peeled and diced
2 medium potatoes, peeled and diced
2 cups dried black-eyed peas
12 cups water
1 bay leaf
Salt and pepper to taste
A pinch ground cumin
1/3 cup fresh parsley, finely minced
Pour oil into a large soup pot and saute the leeks and onion for about 3 minutes. Add carrots, potatoes black-eyed peas, water, bay leaf, salt and pepper, and cumin. Bring the soup to a boil, then lower heat to medium low. Cover pot and cook the soup for 1 hour, or until peas are cooked. Stir from time to time, so that nothing sticks to the bottom.
When soup is done, allow it to cool, then blend in a blender or food processor until smooth. Return soup to pot and re-heat, adding parsley, and stir well. Check seasonings, including the cumin. Do not let the soup come to a second boil.
Serve soup hot, sprinkled with additional parsley, if desired.
