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.