A delicious broth is one of the outstanding features of this soup. Legumes (dried beans and peas such as black-eyed peas) are very nutritious: they are high in fiber, B vitamins and minerals such as iron and zinc. So using soups like this one - either as an appetizer or as the main dish accompanied by a salad and whole-grain muffins or rolls - is a tasty way to practice good nutrition.
Rinse black-eyed peas well. Place in a large pot and cover with water by 1 inch. Soak overnight. Drain off soaking water. To pot of drained peas, add 7 cups of water and rest of ingredients above. Bring to a boil 2 minutes. Reduce heat to medium-low. Simmer 1 to 2 hours or until beans are tender. Stir occasionally, mashing beans and potatoes against sides of the pot to thicken soup. Yield: 10 bowls (1 1/2 cups each) Preparation Time: 10 minutes Cooking Time: 1 1/4-2 1/4 hours Source: American Institute for Cancer Research |
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