Southwestern Pea Soup Recipes

SOUTHERN STYLE BLACK-EYED PEA SOUP

Steps:

• In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
• Stir in garlic, oregano, crushed red pepper, and thyme.
• Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
• Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
• Stir in black-eyed peas and cook 5 minutes.
• Serve with corn bread or muffins.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

SOUTHWESTERN PEA SOUP

Steps:

• Place the peas in a food processor and process until smooth, stopping from time to time to scrape sides of bowl. Add the yogurt, olive oil, lime juice, garlic and chili powder. Process until smooth.
• Scrape mixture into a large metal bowl. Stir in water and salt. Refrigerate until cold. Pour into bowls and pass garnish ingredients separately.