What You Need:
1 cup dried black-eyed peas 2 garlic cloves -- peeled 6 cups water, divided 2 cups chopped onions 1 cup diced celery 2 tablespoons water 1 pinch cayenne -- more to taste 2 teaspoons ground allspice 1 pinch dried thyme 1 green or red bell pepper -- seeded and chopped 1 cup fresh or frozen corn kernels -- (optional) 1 cup sliced fresh or frozen okra -- (optional) 2 cups chopped fresh collards OR kale or chard or spinach -- (optional) 3 cups canned diced tomatoes in juice -- (28-ounce can) 1 tablespoon chopped fresh cilantro -- (optional), up to 2 salt and ground black pepper -- to taste How To Make The Soup
: In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of water to a boil. Reduce the heat and simmer until tender, about 45 minutes. Meanwhile, in a large saucepan, sauté the onions and celery in the 2 tbsp. water on medium heat for about 5 minutes, until the onions are translucent. Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently. Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes. Stir in the corn, okra, tomatoes, and the remaining 2 cups of water. Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black-eyed peas are ready. When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan. Add the black-eyed peas and their cooking liquid to the soup pot. Stir in the cilantro, if using, and add salt and black pepper to taste. Find more recipes on our African recipes page
With autumn breezes around the corner we thought you might like a nice warm bowl of this delicious Liberian soup!