Black Eyed Pea and Okra Soup (RECIPE)

Black Eyed Pea and Okra Soup (RECIPE)

Ingredients

• 8 ounces dried black-eyed peas
• 14.5 ounces canned diced tomatoes
• 3 cups vegetable broth
• 1 tablespoon chopped garlic
• 1 medium onion chopped
• 2 teaspoons Cajun spice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 8 ounces fresh okra sliced

Instructions

• 1. Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. 

• 2. Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed–this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.

Enjoy!!

Servings : 6
Ready in : 60 Minutes
Course : Breakfast, Lunch, Main Dish

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