Once upon a time, in a small village nestled in the heart of the countryside, there lived a wise grandmother named Evelyn. She was known throughout the village for her culinary skills and her ability to transform simple ingredients into delicious meals that warmed the hearts and souls of all who tasted them. Among her many recipes, there was one dish that held a special place in her heart – Black Eyed Pea Soup.
Legend had it that Grandma Evelyn first created this hearty soup during a particularly harsh winter when the village was blanketed in snow, and the pantry was running low on supplies. Determined to nourish her family and neighbors, she rummaged through her kitchen and found a humble bag of black-eyed peas. With a bit of ingenuity and a lot of love, she transformed the peas into a comforting and nourishing soup that became an instant hit among the villagers.
Now, let me share with you the sacred recipe for Grandma Evelyn’s Black Eyed Pea Soup:
Ingredients:
- 1 cup dried black-eyed peas, soaked overnight and drained
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
