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Black-Eyed Pea Soup Recipe

Ingredients

2 teaspoons vegetable oil

1 tablespoon olive oil

1 onion, chopped

1 medium head cabbage, quartered

1 medium head celery, quartered

2 medium carrots, sliced

1/2 cup water

1 cup white wine

3 teaspoons salt

3 teaspoons dried rosemary

salt to taste

1/2 teaspoon ground black pepper

1 cup chopped fresh parsley

2 tablespoons balsamic vinegar

ground black pepper to taste

1 teaspoon cornstarch

1 teaspoon white sugar

1/4 cup honey

1/8 teaspoon salt

Directions

In a medium saucepan, heat 2 tablespoons olive oil over medium heat.

To the oil add the onion and cabbage and saute over medium heat until golden. Add the carrots and celery, saute for a minute. Using a 2 tablespoon pan, pour the wine into the pan and stir gently over medium heat until the glass is completely opaque. Drain well.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the water and carrots and saute for a minute, stirring, then add the wine.

Stir in the white wine, salt, rosemary, salt, pepper, parsley, vinegar, pepper and sugar. Stirring constantly, bring to a boil.

When the soup is heated, add balsamic vinegar and pepper. Mix well. Add honey, salt, pepper and parsley and toss everything together. Bring to a boil and stir in sauce. Cook until thickened and creamy, about 10 minutes.

Return the soup to a slow cooker and stir well. Season with salt, pepper, parsley, vinegar, pepper and sugar. Stir well, and cook on low for a few hours.