Black Eyed Pea Soup with Tomatoes

By: Lisa from Lisa's Kitchen

Cold weather calls for warm, nourishing easy soup recipes. Try Black Eyed Pea Soup with Tomatoes for a wonderful bowl that will keep you cozy and full. Made with a fantastic blend of spices, you wont be able to put the spoon down.

Ingredients

1 cup dried black-eye peas, soaked overnight in enough water to cover
2 tablespoons olive oil
1 tablespoon medium onion, thinly sliced
3 jalapenos peppers, finely chopped
2 medium carrots, diced
fresh parsley, chopped to taste
2 large tomatoes, finely chopped
4 1/2 cups vegetable stock or water
1/2 teaspoon celery seed
1/3 cup brown rice, rinsed
1 inch piece of ginger, peeled and grated
1/2 teaspoon all spice
1 1/2 teaspoon fresh thyme
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
2/3 teaspoon turmeric
hot sauce, to taste
1/2 cup frozen corn
juice from one lemon
sea salt, to taste
1 tablespoon of fresh chives, chopped, or a sprinkling of dried chives
Parmesan cheese, freshly grated

Instructions

Drain the beans, transfer to a heavy medium-sized pot along with 6 cups of water, bring to a boil and cover and simmer until the beans are tender - roughly 40 - 60 minutes. Drain and set aside.
In a large heavy-bottomed sauce pan, heat the oil over medium heat. When hot, add the onion, Jalapeno peppers and carrots. Stir and fry for 5 minutes, or until the onion begins to brown a bit.
Now add the parsley and stir.
Next, add the tomatoes, vegetable stock (or water), cooked black-eyed peas, celery seed, brown rice, ginger, allspice, thyme, mustard powder, cayenne, cumin, turmeric and hot sauce if using. Bring to a boil, reduce the heat to medium-low and cover and simmer for 30 minutes or so, stirring occasionally and adding more water or stock as needed.
If you are including corn, add near the end of the cooking time along with the lemon juice and salt as needed. Serve hot in bowls and garnish with the chives and Parmesan cheese.