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Title: Texas-Style Black-Eyed Pea Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 20 | oz | Frozen black-eyed peas |
| 4 3/4 | c | Water |
| 1 | lg | Onion; chopped |
| 28 | oz | Canned crushed tomatoes |
| 1 | ts | Ground ginger |
| 4 | Carrots; scrubbed and sliced | |
| 5 | Celery stalks; diced | |
| 1 | md | Potato; peel/dice |
| 1 | Garlic clove; minced |
Place the black-eyed peas in a nonstick frying pan with 1/2 cup of the water. Saute the peas until thawed, stirring occasionally, about 5 minutes. Transfer the peas and water to a large soup pot. Add the onion, tomatoes, ginger, and 4 cups of the water. Cook over medium-low heat for 45 minutes, stirring occasionally.
Place the remaining 1/4 cup water in the nonstick frying pan. Add the carrots, celery, potato, and garlic. Cook, stirring for 5 minutes. Add to the peas, onions and tomatoes, cover and simmer for another 30 minutes.
From DEEANNE's recipe files
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