Moosewood: Liberian Black-Eyed Pea Soup

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* Exported from MasterCook *

 

Liberian Black-Eyed Pea Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 84

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried black-eyed peas

2 garlic cloves -- peeled

6 cups water

2 cups chopped onions

1 cup diced celery

2 tablespoons canola or other vegetable oil

1 pinch cayenne -- more to taste

2 teaspoons ground allspice

1 pinch dried thyme

1 green or red bell pepper -- seeded and chopped

1 cup fresh or frozen corn kernels -- (optional)

1 cup sliced fresh or frozen okra -- (optional)

2 cups chopped fresh collards

OR kale or chard or spinach -- (optional)

3 cups canned diced tomatoes in juice -- (28-ounce can)*

1 tablespoon chopped fresh cilantro -- (optional), up to 2

salt and ground black pepper -- to taste

 

Serves 6 To 8. Yields About 10 Cups. Total Time: 1 Hour

 

Black-eyed peas are a favorite ingredient in all of the regions of West

Africa. There, traditional soups are rather plain, so to add corn, greens,

and/or okra to this soup would be considered quite " fancy " by most West

Africans. And if you add the quantity of cayenne that most West Africans

would, this soup would be considered insanely fiery by the majority of

North Americans!

 

Try varying the combination of vegetables a bit, playing with the

quantities of the optional ingredients, or doubling the amount of

greens. Reduce the water and you'll have a stew, delicious served on

polenta or grits.

 

Top each bowl with chopped scallions, more chopped cilantro, or grated

Cheddar or smoked cheese.

 

* Canned diced tomatoes, sometimes called " fresh cut " , are more convenient

than whole tomatoes when you want chopped tomatoes. As a bonus, the tomato

pieces are firmer and hold their shape better in soups and stews. Several

major brands, such as Hunt and Del Monte, as well as lesser-known brands

produce fresh cut diced tomatoes. Look for diced tomatoes packed in juice,

not puree.

 

In a covered saucepan, bring the black-eyed peas, garlic cloves, and cups

of the water to a boil. Reduce the heat and simmer until tender, about 45

minutes.

 

Meanwhile, in a nonreactive soup pot, saute the onions and celery in the

oil on medium heat for about in minutes, until the onions are

translucent. Stir in the cayenne, allspice, and thyme and cook for 1 to 2

minutes, stirring frequently. Add the bell peppers, stir well, cover, and

cook for 3 to 4 minutes. Stir in the corn, okra, tomatoes, and the

remaining 2 cups of water. Cover and bring just to a boil; then add the

greens, gently simmer until tender, and remove from the heat until the

black- eyed peas are ready.

 

When the black-eyed peas are tender, remove the garlic cloves or mash them

with a fork against the side of the pan. Add the black-eyed peas and their

cooking liquid to the soup pot. Stir in the cilantro, if using, and add

salt and black pepper to taste.

 

Per 10-Ounce Serving: 152 Calories, 7.3 G Protein. 4.2 G Fat. 23.3 G

Carbohydrates, 1 G Saturated Fatty Acids. 0 M G Cholesterol, 148 MG

Sodium, 3.5 G Total Dietary Fiber

 

 

 

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