TRINIDADIAN BLACK-EYED PEA SOUP

Trinidadian Black-Eyed Pea Soup image

Provided by ratherbeswimmin

Categories Vegan

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 16

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2 tablespoons olive oil
1 green bell pepper, cut into 1/4 inch dice
1 medium onion, cut into 1/4 inch pieces
2 medium carrots, cut into 1/4 inch dice
4 tablespoons finely chopped cilantro
1 (10 ounce) package frozen black-eyed peas
6 1/2 cups vegetable stock or 6 1/2 cups vegetable broth
4 tablespoons brown rice
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder (mixed with 1 tablespoon hot water)
1/4 scotch bonnet pepper, chopped (or 1/4 to 1/2 teaspoon cayenne)
salt
1 tablespoon finely chopped chives
limes or lemon wedge

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.

Nutrition Facts : Calories 128.3, Fat 5.2, SaturatedFat 0.8, Sodium 157.8, Carbohydrate 17.7, Fiber 3.2, Sugar 2.4, Protein 3.5