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Black-Eyed Pea Soup

Yield 10 cups


  • 1 (16-ounce) package dried black-eyed peas
  • 1/2 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 small green bell pepper, diced
  • 1 celery stalk, diced
  • 1 tablespoon olive oil
  • 6 cups water
  • 1 (32-ounce) can whole tomatoes, undrained and chopped
  • 3 cups chicken broth
  • 1 tablespoon chicken bouillon granules
  • 2 jalapeño peppers, unseeded and chopped
  • 1 tablespoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven.

  2. Sauté onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender.