Lubiya Sephardi Israeli Black Eyed Pea Soup Food

LUBIYA (SEPHARDI ISRAELI BLACK-EYED PEA SOUP)

Steps:

• Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
• Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
• Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.

BLACK-EYED PEA SOUP

Steps:

• Rinse black-eyed peas well. In a 4 qt pan, place potatoes, peas, carrots, celery, onion, garlic basil, and pepper with water.
• Bring to a boil. Reduce heat and cover and simmer for an hour.
• Stir in soy sauce and dill weed. Simmer 5 more minutes.
• Season with salt and pepper.
• Mash peas and potatoes against sides of pan to thicken soup.

BLACK-EYED PEA SOUP

Steps:

• Soak peas in water overnight.
• Combine stock,Sherry and ham hock in large saucepan and bring to boil.
• Add onion,celery,bay leaf and garlic and boil until onion is soft, about 15 minutes.
• Drain peas, add to soup and simmer until tender, about 1 hour.
• If desired, remove ham hock, let cool, dice meat and add back to soup.
• Season with salt and pepper to taste and serve.

LIBERIAN BLACK-EYED PEA SOUP

Steps:

• In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
• Reduce the heat and simmer until tender, about 45 minutes.
• Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons 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.