Black-Eyed Pea Soup

Directions Print

1. Heat olive oil in a large pot over medium heat. Add onions and sauteé until onions begin to soften.
2. Add celery, carrots, and jalapeno and saute until vegetables are starting to become tender.
3. Add garlic, oregano, and thyme, and saute several minutes until aromatic and garlic softens.
4. Add cream and chicken broth, bay leaf, sausage, black-eyed peas and red pepper flakes and bring to simmer.
5. Cover and let soup simmer on low for 20 to 30 minutes.
6. Add parsley and vinegar and stir. Simmer a few more minutes, then taste and add salt and pepper to taste.
7. Serve with corn bread croutons and freshly grated Parmesan cheese.