I’m a little behind here since black-eyed peas are a new year tradition and all, but this soup is so good that it’s worth making all year long. I made it for new year’s day, and it was such a hit that I’ve made it twice since then I think. Someone recommended this cookbook to me several years ago, so I found a used copy (some publisher should really re-issue this thing!) and have found so many keeper recipes in it since then. I turned to it for our new year cooking, and it did not disappoint.
It calls for quite a few ingredients, but every one of them is worth it and probably in your pantry already.
black eyed peas soup + arkansalsa
- 1 pound black-eyed peas, rinsed
- 2 quarts stock
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp cumin
- 1 tsp coriander
- 3 tbsp tomato paste
- 1 cup water or stock
- 1 tbsp Worcestershire sauce
- 1 tsp tamari (or soy) sauce
- 1 tsp Tabasco or similar hot pepper sauce
- 6 cloves garlic, minced
- 2 tbsp fat (I used pork lard)
- 1 large onion, chopped
- 4 carrots, sliced
- 1 green pepper, diced (I used my frozen stash)
- 4 celery stalks, diced
- Salt and freshly ground pepper, to taste
- I basically used this recipe this time because tomatoes aren't in season, but I'll be making this again during the summer!
- 1 large onion, diced finely
- 1 small green pepper, diced finely
- 2-3 green or red chili peppers, diced finely
- 1 tomato, diced finely
- Juice of half lemon
- 1 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh cilantro
- 1/2 tsp salt
- On the night before, put one pound of black-eyed peas in a large bowl and cover with a few inches of water. Let them set at least over night, but longer if possible. I usually let mine go 24-hours if possible (or longer when I forget about them, which is often).
- After the beans have soaked, rinse them thoroughly with fresh water. In your large soup pot, add your fat. Then add the onions, celery, carrots, and green pepper. Saute until the onions are translucent. Add the minced garlic and cook just until you smell the garlic. Add the bay leaves through the coriander and a generous helping of freshly ground pepper. Then add the beans to a large pot with the 2 quarts of stock. Bring to a boil, then turn the heat down to a very low simmer. Cover the beans and let them simmer, stirring occasionally, until thoroughly cooked and soft but not mushy (depends on how long you soaked them, but this usually takes a few hours).
- Add the tomato paste, additional cup of stock (if necessary), and the Worcestershire, tamari, Tabasco sauces.
- Let the soup simmer for an additional 15 minutes or so. While that's cooking, make the Arkansalsa.
- If you're making my winter pico de gallo version, check out this post.
- If it's fresh tomato season, chop all of the ingredients under the "Arkansalsa" heading above evenly. You want everything to be as uniform as possible, so the flavors meld together well. Toss with the lemon and herbs.
- Taste the soup and salt and pepper to taste. Ladle into bowls and dump a generous serving of Arkansalsa on top. We served ours over sautéed kale, but rice would be tasty too.
**This freezes beautifully, so it's worth making a double batch for a quick meal on a busy night.
Adapted from the Dairy Hollow House Soup & Bread Cookbook