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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
4 cloves garlic, minced |
1 (10 ounce) package frozen bell pepper strips |
black pepper to taste |
1 cup sweet white corn |
1 (16 ounce) jar medium-hot salsa |
1 teaspoon chili powder |
2 (15 ounce) cans no-salt-added black beans, drained |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1 (10.5 ounce) can chicken stock |
1 cube chicken bouillon |
3 cups water |
1/2 cup uncooked long grain rice |
Directions:
1. Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.
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