Gingered Black-Eyed Pea and Parsnip Soup (The Instant Bean)

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serves 4
2 tbsp unsalted butter or canola oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 tbsp minced fresh ginger
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
6 parsnips, about 1 1/2 lbs, peeled and cut into 1/2-inch dice
1 quart vegetable broth
15 oz can black-eyed peas, drained and rinsed
1/2 tsp freshly grated nutmeg or more to taste
salt and freshly ground pepper to taste
1. In a heavy saucepan or soup kettle over moderately low heat, bring the butter to foaming.  When the foam subsides, cook the onion, garlic, ginger, carrot, and celery, stirring, until the onion is softened, about 5 minutes.  Add the parsnips and broth, turn the heat up to high, and bring the liquid to a boil.  Reduce the heat to simmer and cook the mixture, covered, for 15 minutes or until the veggies are tender.

Stir in the black-eyed peas, nutmeg, salt, and pepper and heat through for 5 minutes more.  Serve hot.


Member since Jan 2010

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