Trinidadian Black-Eyed Pea Soup |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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From Madhur Jaffery's World Vegetarian. Ingredients:
2 tablespoons olive oil |
1 green bell pepper, cut into 1/4 inch dice |
1 medium onion, cut into 1/4 inch pieces |
2 medium carrots, cut into 1/4 inch dice |
4 tablespoons finely chopped cilantro |
1 (10 ounce) package frozen black-eyed peas |
6 1/2 cups vegetable stock or 6 1/2 cups vegetable broth |
4 tablespoons brown rice |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/2 teaspoon dried thyme |
1/2 teaspoon mustard powder (mixed with 1 tablespoon hot water) |
1/4 scotch bonnet pepper, chopped (or 1/4 to 1/2 teaspoon cayenne) |
salt |
1 tablespoon finely chopped chives |
limes or lemon wedge |
Directions:
1. Add oil to a large pan over medium-high heat.
2. Add in the bell pepper, onion, and carrots.
3. Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
4. Add in the cilantro; stir once.
5. Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
6. Stir and bring to a boil.
7. Cover; lower heat to LOW and simmer gently for 1 1/2 hours-stir occasionally.
8. Add salt and more pepper to taste if needed.
9. Serve garnished with chives and with a lemon or lime wedge on the side.
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