Liberian Black Eyed Pea Soup Recipes

LIBERIAN BLACK-EYED PEA SOUP

Steps:

• In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
• Reduce the heat and simmer until tender, about 45 minutes.
• Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
• Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
• Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
• Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
• Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
• When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
• Add the black-eyed peas and their cooking liquid to the soup pot.
• Stir in the cilantro, if using, and add salt and black pepper to taste.

BLACK-EYED PEA SOUP

Steps:

• Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
• Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
• Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

BLACK-EYED PEA SOUP

Steps:

• 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 bowls. Sprinkle with Parmesan cheese and serve.

BLACK-EYED PEA SOUP

Steps:

• In a large soup kettle or Dutch oven, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

TRINIDADIAN BLACK-EYED PEA SOUP

Steps:

• Add oil to a large pan over medium-high heat.
• Add in the bell pepper, onion, and carrots.
• Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
• Add in the cilantro; stir once.
• Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
• Stir and bring to a boil.
• Cover; lower heat to LOW and simmer gently for 1 1/2 hours--stir occasionally.
• Add salt and more pepper to taste if needed.
• Serve garnished with chives and with a lemon or lime wedge on the side.

LIBERIAN PEANUT SOUP

Steps:

• Fill a heavy soup pot halfway with water and add ham hock. Bring to a boil and cook for 15 minutes. Discard the water, put the ham hock back in the pot, and refill with water, again halfway up.
• Bring to a boil, and add beef, chicken, chicken boullion cubes, onion, pepper, celery, habanero, dried fish and salt and pepper. Cover and cook for about 30 minutes, until the meat is tender. Add potatoes; cook another 15 minutes.
• Add okra, cook 5 minutes, add peanut butter; cook five minutes more until peanut butter is melted into the soup. Taste and adjust seasonings. If soup is watery, add more peanut butter. If it's too thick, add water.

HOME-STYLE BLACK-EYED PEA SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the peas, water and tomatoes. Bring to a boil. Stir in the ham, Italian seasoning, pepper and salt. Reduce heat; simmer, uncovered, until heated through, about 20 minutes.

BLACK-EYED PEA SOUP

Steps:

• In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
• Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.