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Sephardic Black-Eyed Pea Soup Recipe

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This recipe for Sephardic Black-Eyed Pea Soup, by , is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marta Samulon

Category:
Category:

Ingredients:  
Ingredients:  
1 c. dried black-eyed peas
2 T. olive oil
2 onions, chopped
4 garlic cloves, chopped
optional - 1 medium to hot or 2-3 mild chilies, chopped
1 medium red or yellow bell pepper
1 tsp. ground cumin
1 tsp. ground turmeric
9 oz. fresh or canned tomatoes, diced (and their juice if using canned)
3 c. chicken or vegetable stock
1 oz. fresh cilantro, roughly chopped
juice of 1/2 lemon
1 bay leaf

Directions:
Directions:
Rinse and drain the dried black-eyed peas. No need to soak or pre-cook them, since they are small and cook quickly. Heat oil in a pan, add the onions, garlic and chili and cook for 5 minutes, or until the onion is soft. Stir in the cumin, turmeric, bay leaf, tomatoes, stock, half the cilantro and the beans and simmer for approximately 30 minutes, or until the beans are soft. Stir in the lemon juice and the remaining cilantro and serve at once.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 -40 minutes

 

 

 

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