Trinidadian Black-eyed Pea Soup

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 green bell pepper, cut into 1/4 inch dice
• 1 medium onion, cut into 1/4 inch pieces
• 2 medium carrots, cut into 1/4 inch dice
• 4 tablespoons finely chopped cilantro
• 1 (10 ounce) package frozen black-eyed peas
• 6 1/2 cups vegetable stock or 6 1/2 cups vegetable broth
• 4 tablespoons brown rice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder (mixed with 1 tablespoon hot water)
• 1/4 scotch bonnet pepper, chopped (or 1/4 to 1/2 teaspoon cayenne)
• salt
• 1 tablespoon finely chopped chives
• limes or lemon wedge

Recipe

• 1 add oil to a large pan over medium-high heat.
• 2 add in the bell pepper, onion, and carrots.
• 3 stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
• 4 add in the cilantro; stir once.
• 5 add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
• 6 stir and bring to a boil.
• 7 cover; lower heat to low and simmer gently for 1 1/2 hours--stir occasionally.
• 8 add salt and more pepper to taste if needed.
• 9 serve garnished with chives and with a lemon or lime wedge on the side.