Black-Eyed Pea and Tomato Broth

It is cold a rainy outside…a perfect day for soup! This recipe is from The Complete Book of 400 Soups. It is easy and tasty.









Black-Eyed Pea and Tomato Broth

1 cup black-eyed peas, dried
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 medium-hot chili, chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
9 ounces of fresh or canned tomatoes
2.5 cups chicken broth
1 ounce fresh cilantro, chopped
Juice of half of a lemon

Put the beans in a pan, cover with cold water, bring to a boil and cook for 5 minutes. Remove from the heat, cover and leave to stand for 2 hours. Drain the beans, return to the pan, cover with fresh cold water. Simmer for 35-40 minutes or until beans are tender. Drain and set aside.

Heat the oil in a pan. Add the onions, garlic and chilli. Cook for 5 minutes, or until the onion is soft. Stir in the cumin, turmeric, tomatoes, stock, half of the cilantro and beans. Cook for 20-30 minutes. Stir in the lemon juice and remaining cilantro. Serve immediately.


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