Black-Eyed Pea Soup With Smoked Turkey

Recipe Ingredients

1 1/4 cups	296ml	Dried black-eyed peas - (abt 10 oz)
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (large)
1 teaspoon	5ml	Minced garlic
1 cup	146g / 5.1oz	Chopped green bell pepper
5 cups	1185ml	Chicken stock
1		Bay leaf
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Dried red pepper flakes
3/4 cup	109g / 3.8oz	Diced smoked turkey
6 teaspoons	30ml	Sour cream - (optional)
		Fresh cilantro sprigs - for garnish

Recipe Instructions

Place black-eyed peas in large bowl and cover them with cold water. Soak overnight. Drain peas, rinse thoroughly and set aside to drain again.

Heat oil in large saucepan over medium-high heat, and saute onions and garlic until soft. Add peas, bell pepper, chicken stock, bay leaf, salt and red pepper flakes. Cover and bring to boil. Reduce heat and simmer 1 hour, or until beans are tender. Stir in smoked turkey and simmer for another 15 minutes.

Remove and discard bay leaf. Top each serving with teaspoon of sour cream and sprig of cilantro, if desired.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 279 calories; 7 g fat; 14 mg cholesterol; 1,023 mg sodium.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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