Black-Eyed Pea Soup

From My Carolina Kitchen

From My Carolina Kitchen by Sam Hoffer – serves 6

12 oz package black-eyed peas

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

1 cup celery, finely chopped

2 peeled carrots, finely chopped

2 cloves garlic, chopped

Kosher salt and freshly ground black pepper

1 teaspoon dried thyme or herbs de Provence

1 tablespoon tomato paste

8 oz tomato sauce

2 bay leaves

7 cups water, or low sodium, low fat beef broth and water mixture*

Worcestershire sauce, optional

Sour cream for garnish

Optional other garnishes include chopped green scallions, small chunks of sautéed ham, chopped cilantro, seeded & chopped jalapeno peppers

Soak peas overnight in a large stock pot with plenty of water to cover. Drain, rinse, and put back into the stock pot with the beef broth, tomato sauce, and bay leaves and bring to a boil.

While the peas are coming to a boil, sauté the vegetables in 1 tablespoon of olive in a non-stick skillet until softened and beginning to caramelize. Stir frequently. When browned, sprinkle with a little salt and freshly ground black pepper and add the dried herbs and stir. Then add the tablespoon of tomato paste, stir to incorporate it into the vegetables, and let it brown a moment or two, then add the sautéed vegetables to the peas.

When peas come to a boil, simmer, partially covered, until peas are tender, about 40 to 50 minutes. Add more liquid if necessary. Before serving, taste for salt, add if necessary, and discard bay leaves. If you want a touch more flavor, add a few dashes of Worcestershire sauce. Garnish as desired.

*For a less “soupy” soup, use 6 cups of liquid and add more liquid if needed.