Texas Black-Eyed Pea Soup
Black-eyed beans are actually legumes. You'll find them with the dried beans in your grocery store.
- 2 cups dried black-eyed peas
- 1 pound ham
- 1 stalk celery
- 1 small onion
- 5 cloves garlic
- 2 serrano chilies
- 1 teaspoon minced thyme
- 2 tablespoons minced cilantro
- ¼ cup olive oil
- 12 cups Basic Chicken Broth
- Salt and black pepper
- Tabasco sauce
- 6 scallions (optional)
Soak the black-eyed peas overnight in cold water, then drain.
Dice the ham, celery, and onions. Chop the garlic, and seed the chilies, cutting them in half. Mince the thyme and cilantro.
Using a soup pot, heat the olive oil on medium. Add the ham, celery, onion, garlic, and chilies, sautéing for 4 minutes.
Pour in the chicken broth. Add the black-eyed peas and the thyme. Bring to a boil, reduce to a simmer, and cook for 1¼ hours.
Remove from the heat, add the cilantro, and cool slightly. Using a blender or food processor, purée until smooth. Add the salt, pepper, and Tabasco sauce to taste, and bring just to a simmer. Mince the scallions for garnish and serve.