Pea Soup East African Style Recipes

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

EAST AFRICAN PEA SOUP

Steps:

• Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
• Add garlic and saute for 1 minute.
• Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
• Add the tomatoes and sweet potato.
• Stir well.
• Add 1 1/2 cups water and stir.
• Bring the soup to a boil.
• Reduce the heat and simmer, covered for 5 minutes.
• Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
• Remove the soup from the heat and stir in the remaining 2 cups of water.
• Purée the soup in a blender or food processor in batches until smooth.
• Return soup to the pot, add the remaining peas and gently reheat.

THREE-INGREDIENT PEA SOUP

Steps:

• Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
• Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
• With the machine running, slowly drizzle in the olive oil to emulsify.
• Mix in the salt; taste and season with more salt if desired.
• Transfer the soup to bowls. Garnish with microgreens if using.

BLACK-EYED PEA SOUP

Steps:

• Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
• Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
• Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

GRANDMA'S PEA SOUP

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

LIBERIAN BLACK-EYED PEA SOUP

Steps:

• In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
• Reduce the heat and simmer until tender, about 45 minutes.
• Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
• Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
• Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
• Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
• Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
• When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
• Add the black-eyed peas and their cooking liquid to the soup pot.
• Stir in the cilantro, if using, and add salt and black pepper to taste.

NEWFOUNDLAND-STYLE PEA SOUP

Steps:

• Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
• Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.