Black-eyed Pea Soup

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Black-eyed Pea Soup

 

Recipe By :James Mays

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups water

3 cups black-eyed peas

3 tablespoons canola oil

3 onions -- chopped

2 garlic cloves -- minced

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon black pepper

1 1/2 teaspoons cumin

1/2 teaspoon coriander

1/2 teaspoon red pepper flakes

8 cups water

2 chicken-like bouillon cubes

1/2 cup rolled oats

2 tomatoes -- diced

1 tablespoon brown sugar

1 tablespoon oregano -- crushed

 

Boil peas in 6 cups of water for an hour in an open pot. While the beans are

boiling, in a heavy frying pan, saute the onions, garlic, salt, cinnamon,

pepper, cumin, coriander, and red pepper flakes in the canola oil.

 

In a large heavy pot add together the 8 cups of water, bouillon, and rolled

oats. When cubes are dissolved and oats tender, add onion mixture. Cook over a

low heat and add the tomatoes, brown sugar, and oregano.

 

As a variation, use 4 cups of water, one bouillon cube and 4 cups of tomato

juice, eliminate the rolled oats.

 

Source:

" You Can't Get Mad Vegan Disease III "

Copyright:

" 2001 by James Mays "

 

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Per Serving (excluding unknown items): 2403 Calories; 51g Fat (18.7% calories

from fat); 130g Protein; 374g Carbohydrate; 67g Dietary Fiber; 0mg Cholesterol;

2334mg Sodium. Exchanges: 22 1/2 Grain(Starch); 8 1/2 Lean Meat; 5 1/2

Vegetable; 9 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0