1 (16 oz) bag of dried black-eyed peas
1 small onion, chopped
1 tablespoon minced garlic
1 small green bell pepper, diced
1 celery stalk, diced
1 tablespoon olive oil
6 cups water
2 (15 oz) cans petite diced tomatoes
3 cups chicken broth
4 chicken bouillon cubes
2 jalapeno peppers, unseeded and chopped
1 tablespoon salt
½ teaspoon pepper

Add dried peas to a large pot and cover peas with water, bring to a boil and simmer for 10 minutes. Remove from heat, cover with a lid and let sit for 1 hour. Drain and remove peas from the pot.

In the soup pot saute onion, garlic, bell pepper and celery in olive oil, until tender. Add peas, water, tomatoes, broth, bouillon cubes, jalapenos, salt and pepper. Bring to a boil, reduce heat and simmer 1 hour (or until peas are tender), stirring occasionally.

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