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Trinidadian Black-Eyed Pea Soup
From: rath

From Madhur Jaffery's World Vegetarian.

SERVES 6

  • 2 tablespoons olive oil
  • 1 green bell pepper, cut into 1/4 inch dice
  • 1 medium onion, cut into 1/4 inch pieces
  • 2 medium carrots, cut into 1/4 inch dice
  • 4 tablespoons finely chopped cilantro
  • 1 (10 ounce) package frozen black-eyed peas
  • 6 1/2 cups vegetable stock or vegetable broth
  • 4 tablespoons brown rice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon mustard powder (mixed with 1 tablespoon hot water)
  • 1/4 scotch bonnet pepper, chopped (or 1/4 to 1/2 teaspoon cayenne)
  • salt
  • 1 tablespoon finely chopped chives
  • lime or lemon wedge

Add oil to a large pan over medium-high heat.

Add in the bell pepper, onion, and carrots.

Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.

Add in the cilantro; stir once.

Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.

Stir and bring to a boil.

Cover; lower heat to LOW and simmer gently for 1 1/2 hours--stir occasionally.

Add salt and more pepper to taste if needed.

Serve garnished with chives and with a lemon or lime wedge on the side.