Here is another soup recipe from Mother Hubbard’s cupboard (Thursday nights at Concordia’s multi-faith chaplancy- Rue Mackay, Montreal, Quebec, Canada, North America- you know the place). This soup went over pretty well, so be sure to try it at home as the weather gets colder:
Black Eyed Pea Soup:
few ripe tomatoes
cooked black eyed peas
Core and blanch the tomatoes for ten seconds. Remove from water and chop.
Saute onions and garlic in oil for several minutes. Add sweet potato, celery, (any other veggies) and spices for a few more minutes. Add water and simmer for about fifteen minutes or until veggies are cooked. Add tomatoes and peas. Heat, adjust seasonings, and serve, possibly with a grain.
That’s all for now!
Be sure to come by next week for more food and good company!