Thursday, January 5, 2012
Black-Eyed Pea Soup
This is a great way to eat black-eyed peas. Even folks who think they hate black-eyes like it. Serve it with cornbread, for a New Year's meal.
BLACK-EYED PEA SOUP
1 pkg. (16 oz.) frozen black-eyed peas (or fresh)
1 med. onion, cut into 1/16ths
1 lg. carrot, diagonally sliced, 1/8”
6 cups water
2 cups tomato juice (or 15 oz. tomato sauce)
2 tsp. salt (more to taste)
2 tsp. dried thyme
10 shakes Tabasco sauce
2 lg. tomatoes, diced (or 15 oz. can)
In a large soup pot, Combine ingredients, except fresh tomatoes, and simmer, uncovered, until peas are tender (about 30-40 minutes).
Turn off heat, add fresh tomatoes, and cover until ready to serve.