Description
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
- ½ cup uncooked long grain rice
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 12