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Black Eyed Pea Soup with Eggplant


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  • 1 chopped onion
  • 1 chopped gr pepper
  • 1 eggplant cubed
  • 1 tbs olive oil
  • 3 c. cooked black-eyed peas
  • 3 c. c vegetable or chicken broth
  • 3 8oz cans tomato sauce
  • 1 tsp basil
  • 1 tsp marjoram
  • 1 tsp nutmeg
  • 1 tsp salt


Servings 6
Preparation time 10mins
Cooking time 45mins


Step 1

In a large soup pot, heat the oil. Add the onion, pepper, and eggplant sauté until they are soft. Add the remaining ingredients and cook for 15 minutes, stirring several times. Remove from the heat, cover, and let set several minutes before serving for the flavors to blend. Serve with slice of bread.

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