Quick Black Eyed Pea Soup
A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1-2 | tablespoon |
butter
or oil |
|
| 1 | each |
onions
coarsely chopped |
|
| 1 | each |
garlic
clove, finely minced |
|
| 2 | cups |
black-eyed peas
dried, picked over, rinsed |
|
| 6 | cups |
chicken
beef, or vegetable stock |
|
| 1 | each |
ham hock
smoked, optional |
*
|
| 3 | each |
carrots
peeled, cut in 3-4 chunks |
|
| 10 | ounces |
okra
baby, fresh, trimmed, or frozen, thawed |
|
| 1 | x |
red hot pepper sauce
tabasco sauce, or cayenne pepper, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
butter
or oil |
|
||
| 1 | each |
onions
coarsely chopped |
|
| 1 | each |
garlic
clove, finely minced |
|
| 473 | ml |
black-eyed peas
dried, picked over, rinsed |
|
| 1.4 | l |
chicken
beef, or vegetable stock |
|
| 1 | each |
ham hock
smoked, optional |
*
|
| 3 | each |
carrots
peeled, cut in 3-4 chunks |
|
| 289 | ml/g |
okra
baby, fresh, trimmed, or frozen, thawed |
|
| 1 | x |
red hot pepper sauce
tabasco sauce, or cayenne pepper, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Heat the butter in the cooker; sauté the onion and garlic until the onion is lightly browned, about 4 minutes. Add the peas, stock, ham hock (if desired), and carrots. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove and discard the ham hock, if used. Stir in the okra, tabasco, and salt to taste. Simmer until the okra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.
Serves 6.
