Black-Eyed Pea and Red Pepper Soup

By KSmitherman

Ingredients

• 1 (cup) dried black-eyed peas
• 2 (small) bay leaves
• 2 cloves garlic, minced
• 6 (cup) water
• 1 (teaspoon) fine sea salt, plus more to taste
• 2 (teaspoon) olive oil
• 1 (large) onion, chopped
• 2 celery stalks, chopped
• 1 (large) red bell pepper, chopped
• 1 (15.0 ounce can) can whole tomatoes, with juices
• 3 (ounce) collard greens, stemmed and cut into 1/2-inch squares (about 1 cup)
• 1/2 (cup) fresh or frozen corn kernels
• 2 (teaspoon) dried thyme
• 1/2 (teaspoon) freshly ground black pepper, plus more to taste
• 1/8 (teaspoon) cayenne pepper
• 2 (tablespoon) chopped fresh cilantro

Details

Adapted from foodonthetable.com

Preparation

Step 1

Combine the black-eyed peas, bay leaves, and garlic in a heavy saucepan. Add enough water to cover the beans by about 2 inches (about 3 cups), then bring the water to a boil over high heat. Decrease the heat to medium-low and simmer uncovered for 25 minutes until the peas are par-cooked; they should be soft but still hold their shape. Add the 1 teaspoon salt and cook 5 minutes longer.
Heat the oil in a heavy pot over medium heat. Add the onion and sauté until translucent, about 7 minutes. Add the celery and bell pepper, then cover and cook until the pepper begins to soften, about 4 minutes. Break up the tomatoes by squeezing them in your hands over the pot, then add the tomatoes and their juices to the pot. Stir in the collard greens and corn. Cook for 2 minutes. Add the thyme, the ½ teaspoon black pepper, and the cayenne pepper and cook for 3 minutes, stirring frequently.
Add the black-eyed peas and their cooking liquid and 3 cups of water to the pot. Increase the heat to high and bring the soup to a simmer. Decrease the heat to medium-low and gently simmer until the peas and greens are tender, about 30 minutes. Remove the bay leaves.
Add more water, if needed, to thin the soup to the desired consistency. Stir in the cilantro, and season to taste with more salt and black pepper.
Ladle the soup into bowls and serve.
The soup will keep for 2 days, covered and refrigerated, or for 1 month frozen. To rewarm, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency.