Liberian Black-eyed Pea Soup

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup dried black-eyed peas
• 2 garlic cloves (peeled )
• 6 cups water, divided
• 2 cups chopped onions
• 1 cup diced celery
• 2 tablespoons water
• 1 pinch cayenne (more to taste )
• 2 teaspoons ground allspice
• 1 pinch dried thyme
• 1 green bell pepper (or red, seeded and chopped )
• 1 cup fresh corn kernels (or frozen) (optional)
• 1 cup sliced okra (fresh or frozen )
• 2 cups chopped fresh collard greens (or kale or chard or spinach) (optional)
• 3 cups diced tomatoes with juice (28-ounce can)
• 1 tablespoon chopped fresh cilantro (optional, up to 2 )
• salt & fresh ground pepper (to taste)

Recipe

• 1 in a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
• 2 reduce the heat and simmer until tender, about 45 minutes.
• 3 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.
• 4 stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
• 5 add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
• 6 stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
• 7 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.
• 8 when the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
• 9 add the black-eyed peas and their cooking liquid to the soup pot.
• 10 stir in the cilantro, if using, and add salt and black pepper to taste.