Black-Eyed Pea Soup
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil2.75 cups
Onion (finely chopped)1 tbsp
Garlic (minced)2.5 tsps
Oregano (dried)1 tsp
Red Wine VinegarDirections:
1
Heat olive oil in heavy large pot over medium heat
2
Add onions and garlic and sauté until onions are golden and tender, about 8 minutes
3
Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer
4
Simmer 15 minutes to blend flavors
5
Mix in vinegar
6
Season to taste with salt and pepper
7
(Can be prepared up to 1 day ahead
8
Cover and refrigerate
9
Bring to simmer before serving
10
) Ladle soup into bowls
11
Sprinkle with Parmesan cheese and serve
12
Heat olive oil in heavy large pot over medium heat
13
Add onions and garlic and sauté until onions are golden and tender, about 8 minutes
14
Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer
15
Simmer 15 minutes to blend flavors
16
Mix in vinegar
17
Season to taste with salt and pepper
18
(Can be prepared up to 1 day ahead
19
Cover and refrigerate
20
Bring to simmer before serving
21
) Ladle soup into bowls
22
Sprinkle with Parmesan cheese and serve