Black Eyed Pea Soup

black eyed pea soup

 

This soup is incredibly delicious!  It’s not like your traditional black eyed pea soup—it has fresh jalapenos and chorizo mixed in, so it has a nice zing for a cold wintery night.

When mashing the white beans, I just used a whisk since I didn’t have a potato masher—I’m lacking in some kitchen accessories and I’m poor.  Well, that’s my excuse, anyway 😛    Other than that, just let all of the flavors combine as long as possible, so you can have a delicious and flavorful soup!

YIELD: 4-6 servings

TIME: 2 hours 30 minutes

INGREDIENTS
30 ounces black-eyed peas, drained
14 ounces white beans, drained
1/2 yellow onion, minced
2 cloves garlic, minced
1/2 package chorizo, crumbled
2 Tbsp olive oil
4 cups chicken stock
salt and pepper, to taste

DIRECTIONS
Heat the olive oil, add the onion, and stir and cook over low heat, until soft, about 10 minutes. Add the chorizo, stir and cook over low heat for about 10 minutes. Add the garlic and stock, stir. Add the white beans, stir and cook over low heat for about 15 minutes. Using a potato masher, lightly mash the beans. Add the black-eyed peas, stir and continue to cook over very low heat, until flavors are married; about 45 – 60 minutes.  Season with salt and pepper, and ladle into bowls.

Hope y’all enjoy!

xoxo, Sara

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s