The Recipe Corner.

This healthy & hearty soup was such a success I just had to share!

Smoked Jalapeno Black-Eyed Pea Soup*
1 c dried black-eyed peas, soaked
1 tbs olive oil
1 medium purple onion, diced
Salt
4 cloves garlic, minced
2 medium carrots, peeled & diced
2 ribs celery, diced
1 tsp dried oregano
1 tsp dried thyme
2 smoked jalapenos (ribs & seed removed, finely chopped)
1 c frozen sliced okra, thawed
4 c vegetable stock
1 tsp rice vinegar
1 tbs chopped fresh basil
Freshly ground pepper

Cook the black-eyed peas.  Bring to a boil, lower the heat & simmer, uncovered, until tender, 45 mins-1 hr.  Drain, reserving 1 cup of the cooking liquid.  Set aside to cool.

Saute the onion and garlic with the olive oil.

Add carrots, celery, oregano, thyme & smoked chiles.  Cook for 3 minutes more.
Add the black-eyed peas, the reserved cup of their cooking liquid, okra and the stock.  Bring pot to boil, lower the heat, and simmer, uncovered, for 20 minutes.

Take pot off the heat, and add the vinegar & basil.  Salt & Pepper to taste.

Voila!
I served mine alongside freshly baked cornbread with salad.  It's delicious (and quite easy to make).

Enjoy,
c.

*Adapted from the Cafe Flora (vegetarian) cookbook.