How To Make   Black-Eyed Peas and Tomato Soup

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This hearty black-eyed peas and tomato soup with creole spices will  transport you to New Orleans! It's a perfect comfort dish that is also  incredibly healthy. Pair it with cornbread for the perfect weeknight  meal or New Year's celebration!

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– 1 ½ cups black-eyed peas, sorted and soaked in water overnight – 1 ½ teaspoon sea salt – 1 Tablespoon extra virgin olive oil – ½ cup yellow onion, finely diced – 1 clove garlic, minced – 2 teaspoons Creole seasoning (make Emeril's creole seasoning!) – 1 (28 oz.) can diced tomatoes – 4 cups vegetable stock

What You'll Need

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Step 1. Drain the black-eyed peas and rinse them well. Transfer to a medium saucepan and add enough water to cover by 2 inches.

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Step 2. Bring to a boil over medium heat. Decrease the heat to medium-low, skim off any foam, and partially cover.

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Step 3. Simmer just until tender, 40 to 50 minutes. Stir in 1 tsp. of the salt and simmer for 5 minutes. Drain well.

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Step 4. Meanwhile, warm the oil in a medium  saucepan over medium heat. Add the onion and sauté until soft, 5 to 7  minutes. Add the garlic, creole seasoning, and the remaining ½ tsp. salt  and sauté until the garlic is fragrant, about 3 minutes.

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Step 5. Add the diced tomatoes, vegetable stock,  and the black-eyed peas to the saucepan, stir, and bring to a simmer.  Decrease the heat to medium-low, cover, and simmer, stirring  occasionally, about 45 minutes. Taste and season with more salt if  desired.

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* Add (cooked) brown rice, white rice, or quinoa for a heartier meal. * Add leafy greens, like kale, collard greens, or Swiss chard, for color (and "paper money" in the Southern tradition).

Recipe Notes

SERVE  AND  ENJOY!

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