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.