|Black-eyed pea soup.|
We, particularly Dan, are not too fond of black-eyed peas, but we do like this black-eyed pea soup. Usually on New Year's Day I make some recipe using black-eyed peas, but this year I didn't make the soup so I thought on this cold day it would be good. This is so easy to make, and I happened to have the ingredients on hand.
Black-Eyed Pea Soup
1/2 pound ground beef
1 cup diced onion (I used frozen diced onion.)
2 cups chicken or beef stock
1/2 cup water
2 (15 ounce) cans black-eyed peas drained and rinsed
1 (15 ounce can) diced tomatoes
1 (6 ounce) can tomato paste (Optional: if you want a thinner soup you can omit this.)
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt
1/2 teaspoon salt ( I omit this because we try to limit our salt intake.)
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1. In a large Dutch oven, cook the ground beef with the onion over medium heat until the beef is no longer pink, 10 to 12 minutes.
|Ground beef and onion.|
|Cook until beef is no longer pink.|
2. Pour in the stock and water and stir in the remaining ingredients until thoroughly mixed.
|Add chicken stock.|
|Add the drained and rinsed black-eyed peas.|
|Add all the remaining ingredients.|
3. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
|Simmer covered for 45 minutes.|
|Ready to eat.|
Serves 4 to 6
We had this for lunch today with cheese toast. This took about 15 minutes prep time and 1 hour cook time so it can be whipped up for a quick meal.