An excellent way to enjoy black eyed peas. Make this soup ahead of time as it seems that the flavors develop more fully with time.
6 FIRST-COURSE OR 4 MAIN-COURSE SERVINGS
- 2 tablespoons olive oil
- 2¾ cups finely chopped onions
- 1 tablespoon minced garlic
- 2 15-ounce cans black-eyed peas, drained
- 2¼ cups low-salt chicken broth
- 2 8-ounce cans tomato sauce
- 2 ½ teaspoons fried oregano
- Large pinch of cayenne pepper
- 1 teaspoon red wine vinegar
- freshly grated Parmesan cheese
Heat olive oil in heavy large pot over medium heat. Add onions and garlic and sauté until onions are golden and tender, about 8 minutes. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
Ladle soup into bowl. Sprinkle with Parmesan cheese and serve.
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