This recipe originally appeared in Hasty Tasty Meals in the RV (© 2006)
I created this recipe especially for my mom. She loved blackeye peas, and she loved this soup. It’s a great use-up of your turkey stock if you make it from your Christmas turkey bones. I prefer dried blackeye peas, but canned works, too.
You can make this recipe either in the pressure cooker in half an hour or slow-cook it half a day. Either way, there’s no need to presoak the blackeye peas. Make it up ahead and re-heat to serve. (Soup’s always tastier the next day!)
Blackeye Pea Soup
1 Tbsp. extra virgin olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot grated
1 potato, cut up into 1” pieces
2 cloves garlic, pressed or minced
1 quart low sodium chicken broth
1 can blackeye peas, rinsed and drained (or 2 cups water and 1 cup dried blackeye peas― add cooking time)
1 can Rotel® tomatoes and green chiles
1 bay leaf
Preheat the oil in a 4-quart sauce pan (I use either the Gourmet Slo-Cooker or the pressure cooker) on Medium and sauté the onion and garlic for 5 minutes. Add celery, carrot, potato. Sauté another 5 minutes. Add the quart of broth, can of Rotel®, and can of blackeye peas (or dried peas and 2 cups water). Bring to a bubble then reduce heat.
Slow-cook method: Remove pan from burner, add bay leaf, and place on the electric base. (or pour into a Crock Pot® if you prefer) Slow-cook on a medium-low setting for 5 hours, or longer if using dried peas. Remove bayleaf, check and adjust seasonings, then serve.
Pressure Cooker Method: Secure lid of your pressure cooker, bring to pressure and cook 15 minutes for canned blackeye peas and 30 minutes for dried blackeye peas. Remove from heat, release pressure according to your manufacturer’s instructions, then carefully open the cooker.
Check the peas for doneness. If necessary, return pot uncovered to the burner and simmer until the blackeye peas are cooked. Remove bay leaf, adjust seasonings, then serve.
Happy new year!