Black-Eyed Pea Beef Broth Soup
Comments: A nourishing comforting really cheap easy to do soup.
Preparation time : 20 minutes
Cooking time : 35 minutes
Servings: 4
  • 2 tablespoons [30 mL] vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely choppped
  • 1 sweet green pepper, membranes removed and seeded, into small strips
  • 2 peeled carrots, sliced
  • 1 [14-ounce / 400-g] can black-eyed peas
  • 1 cup [250 mL] freshly ground beef
  • 1 teaspoon [5 mL] ground cumin
  • 1 teaspoon [5 mL] chili powder
  • 1 teaspoon [5 mL] paprika
  • 1/4th cabbage, sliced
  • 8 ounces [227 g] fresh tomatoes, peeled then chopped
  • 2 1/2 cups [625 mL] beef broth
  • Salt and pepper, to taste
  • Warm tortilla chips, corn chips or flour chips, to serve
  • Heat vegetable oil into a large casserole over medium heat.
  • Soften together chopped onion and garlic stirring often, for approximately 5 minutes.
  • Add sweet green pepper strips and carrot slices; cook for 5 minutes more.
  • Meanwhile, drain black-eyed peas reserving liquid separately.
  • Transfer 2/3rds of drained black-eyed peas into the bowl of a blender or a food processor reserving remaining peas whole.
  • Pour reserved liquid into the bowl over black-eyed peas and puree until smooth.
  • Add ground beef to vegetables in casserole; cook, stirring to crumble the meat, until well-done.
  • Stir in ground cumin, chili powder and paprika.
  • Cook soup stirring, for 2 minutes.
  • Mix in sliced cabbage and chopped tomatoes before pouring in beef broth and reserved black-eyed puree.
  • Salt and pepper to taste.
  • Bring to a boil, lower heat, cover casserole and leave soup to simmer slowly for approximately 15 minutes, until vegetables are tender.
  • Mix in reserved whole black-eyed peas, cover casserole and leave to simmer slowly for 5 minutes more.
  • Evenly ladle soup into 4 individual soup bowls.
  • Serve soup, along with warm tortilla chips, corn chips or flour chips into a serving bowl.