Savory Spiced Up Black-Eyed Pea Soup
This is an ACE Anti Cancer Edible original recipe.
When it comes to soaking legumes for the extra nutritional value, in my opinion the little extra work is so worth it. Why not get all the nutrition out of everything you cook. Your body deserves it. It is a labor of love. This recipe for a savory spiced up black-eyed pea soup is truly worthy of the little extra effort.
The process of soaking your legumes truly brings out the full flavor of that precious little legume.
This soup encompasses all the nutritional value along with subtle hints of citrus and the depth of the flavor of the savory herb. The jalapeño and sriracha sauce give just the right amount of heat to compliment the black-eyed peas and give it complete palette satisfaction.
Bar none! Enjoy.
2 cups dried black-eyed peas
4 cups water (for each overnight soak)
4 cups water
2 cups Vegetable broth, organic
2 tablespoons light virgin olive oil
1 whole onion chopped
2 whole carrots chopped
2 stalks celery chopped
1 whole jalapeño pepper de-seeded and chopped fine
1 clove garlic minced
1 cup diced tomatoes organic
1 teaspoon savory
1 teaspoon cracked black pepper
1/2 teaspoon sea salt
1 teaspoon Sriracha sauce
3 teaspoons lime juice
1 teaspoon cilantro leaves, whole
1 teaspoon parsley sprigs
1/2 teaspoon vegan parmesan for garnish
- Soak rinsed peas in 4 cups water overnight, rinse the next morning. Repeat one more night. Rinse. Peas should start to sprout, if not repeat one more night.
Scoop pea shells off the top of the bowl. You should see the peas start to sprout.
This means the protective enzyme layer has been released and the peas now have all the nutritional value exposed and are ready to be cooked and eaten.
You can skip this method and simply soak over night and rinse and cook. You just miss out on the extra nutrition.
Put peas in 3 quart saucepan. Add vegetable broth. Bring to a boil. Reduce and simmer until soft.
Meanwhile, sauté onions until translucent, add carrots, celery, jalapeño and sauté 5 minutes. Add 2 tablespoons of water and add garlic. Saute another 5 minutes.
Add sautéed vegetables to peas. Bring to a boil. Reduce to a simmer.
Add tomatoes, savory, pepper, sea salt, Sriracha sauce, and lime juice. Simmer for 15 minutes.
Serve and garnish with cilantro, parsley, and vegan Parmesan.
Per Serving (excluding unknown items): 155 Calories; 3g Fat (18.8% calories from fat); 8g Protein; 25g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 396mg Sodium.