There is something about black-eyed peas that makes me happy. First, their name: little winking eyes on the small tan beans. Then there is the ease of cooking them and their all around usefulness: hot and cold Then, the taste! Earthy, but still fresh. Wintry, but you can taste spring in the distance.
A retired minister member of my church passed his own black eyed pea jalapeno soup recipe to me several years ago. It was pretty good. I had some dried black-eyed peas waiting in my pantry and I was again hankering for another soup. This is my spin on the original recipe:
1 pound dried black-eyed peas. Cook in a lot of water over low heat til soft. This will take 45 minutes or so. Drain.
1 cup chopped leeks. You could use onion. I had leeks in the garden.
3 or 4 large cloves garlic, smashed and chopped. Add these to the leeks and soften in a little olive oil in a heavy pot. Add a generous handful of salt. As these approach doneness, add 1 qt. good chicken broth. (I used Progresso, low sodium, no msg. It was on sale so I tried it. I liked it a lot.)
Add 3/4 of the cooked beans into the liquid mixture. Mash up the beans with a stick blender or by hand. Then add the remaining beans. Add water to desired thickness. Then add 1 small can salsa verde. Taste. Chop up a fresh jalapeno and add. Taste. Add another jalapeno if you like.
For our dinner I added diced avocado as a garnish. By the way, odd as it may sound, soup is a great breakfast!
I have been eating legume-based soups as a breakfast for the past several weeks. They are easy to heat, taste great and leave your stomach feeling content.