December 2012: Spicy Black Eyed Pea Soup and Three Pepper Spiced Cookies

spicy-black-eyed-pea-soupA guest post by Nurture
With New Year’s just around the corner, why not celebrate with some delicious, healthy soup! In the South, tradition goes that if you eat black eyed peas as the first food on New Year’s Day it will bring you luck and prosperity throughout the year ahead. We love this recipe for its versatility and flavor. We use it in our Family Program suggesting that participants can easily add any veggies that their families love. In our prenatal classes we add kale to boost its folate content. Participants love it both ways; we hope you do too!

Keeping with our spicy theme, you may want to try the Better Homes and Garden’s Three Pepper Spiced Cookies we served at our benefit. These cookies taste like red hots dipped in dark chocolate. The surprise element is fun at parties! They’re pretty too!

Spicy Black Eyed Pea Soup

  • 1 bag dried black eyed peas, prepared using quick soak method or three 15oz cans black eyed peas drained and rinsed
  •  1 medium onion, chopped
  • 1-24oz can tomato sauce
  • 1-6oz can no salt added tomato paste
  • 2 tablespoons olive oil
  • 3 – 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Cayenne pepper to taste
  • 15oz low sodium chicken broth
  • 6 cups water
  • 1½ tablespoons red wine vinegar

Quick Soak Method: Add dried black eyed peas to a large saucepan. Add 6 to 8 inches of water. Bring to a boil and boil for 2 minutes. Cover and set aside to soak for one hour. Drain water.

Place all ingredients except red wine vinegar in a slow cooker and cook on high for 4 hours. Add vinegar before serving.

Alternatively, place all ingredients except red wine vinegar in a large pot. Bring to a boil. Reduce to a simmer and simmer for approximately 1 hour or until peas are soft. Add vinegar before serving.

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