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BLACK-EYED PEA SOUP WITH A HINT OF ORANGE JUICE

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Ingredients
  

  • 500 grams Black Eyed Peas boiled
  • 1 large Onion diced
  • 1 large Carrot chopped into large pieces
  • 1 can of Tomatoes
  • 1 litre of Vegetable Broth
  • 1 tablespoon of Tomato paste
  • 3 tablespoons of Orange Juice
  • 1 tablespoon of Lemon Juice
  • Pinch of Red Pepper Flakes optional
  • 1/2 cup Olive Oil
  • Parley
  • Salt

Instructions
 

  • Soak black-eyed peas in salted water overnight and drain before cooking. Boil black-eyed peas before starting the cooking process. In a large cooking pot add in half of the olive oil, onion, carrot and sauté on low heat for about 15 minutes.
  • Add in the boiled peas, I added a bit of the red pepper flakes for a slight kick.
  • Pour in the vegetable broth.
  • Lastly, add in the tomatoes, orange juice, lemon juice and the rest of the ingredients, cook for 1/2 hour on low to medium heat until black-eyed peas are ready.