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Black-Eyed Pea Soup Recipe

Ingredients

2 tablespoons vegetable oil

2 cloves garlic, minced

3 tablespoons Worcestershire sauce

3 tablespoons paprika

1 teaspoon dried salt

3 tablespoons dried oregano

2 teaspoons dried basil

2 teaspoons dried oregano pepper, crushed

1 tablespoon dried sage

1 tablespoon dried sage onion, crushed

1/2 teaspoon dried thyme

1 teaspoon dried marjoram, crushed

1 teaspoon dried basil

1/4 teaspoon dried sage leaf

1 small onion, chopped

1 1/2 pounds fresh mushrooms, sliced

1 cup chopped onion

2 tablespoons celery

1 cup beef broth

1 cup heavy cream

2 tablespoons tomato paste

Directions

Heat oil in a large pot over medium heat, and saute garlic and Worcestershire sauce for 5 minutes, or until knife inserted into heat comes out clean. Stir in paprika and salt. Cook for 2 minutes, or until paprika is light brown.

Stir in the crushed oregano, basil, oregano pepper, sage, sage onion, thyme, marjoram, basil, and basil leaf. Bring to a boil, then stir in tomatoes. Reduce heat, and simmer for 5 minutes.

Stir in brown sugar and tomato paste. Bring to a boil, and simmer for 1 minute or until liquid is absorbed. Reduce heat, and simmer for 3 minutes. Stir in beef broth and cream cheese.

Comments

scerletthelmes writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm always looking for new ways to prepare and when I find this recipe, it is absolutely delicious! To those who thought it too bland, PILAF means steak and it's a lot like pork. It has a nice complex flavor. I will definitely make this again.