Black-Eyed Pea Soup

Growing up I've always heard people talking about the Black-Eyed Peas. Never have I assumed that they were an actual food and a band! Soup was always something I needed help with, incorporating flavor. I wanted to try out this Black-Eyed Pea soup to see how good African-American roots really taste like.


Not adding too many actual black-eye peas to the soup, creating the soup was fairly simply like any other. Incorporating flavor is what I was most focused on in creating this dish.


I didn't expect it to take so long to make some black-eyed pea soup but that was only because I had to soak the beans in cold water over night. In the book The Welcome Table it tells you some directions, "Pick over the black-eyed peas to remove any stones and hardened beans. place them in a large stockpot, cover them with cold water, and allow them to soak overnight" (Harris 63). This was new for me, having never cooked with beans before.


I thought it was pretty cool to try out new techniques and working with a food I haven't before. The flavor was a little bland so I decided to add some additional seasoning. I threw in some more thyme, salt and pepper which made the soup a lot more flavorful. 


Have you tried any new cooking techniques lately? If so, which techniques have you tried?

The soup I created