Lubiya Sephardi Israeli Black Eyed Pea Soup Recipes

Steps:

• In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain.
• In an 8-quart stockpot, bring the remaining 8 cups water to a boil.
• Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas.
• Return to a boil; decrease heat and simmer, uncovered, 40 minutes.
• Add in the parsley and dill; simmer 35 minutes or until the beans have softened.
• Stir in the celery salt, salt, and pepper; discard parsnip.

Steps:

• Place beans in a saucepan and cover with a generous quantity of water. Bring to a boil and cook, uncovered, until beans are tender, about 1 hour. Meanwhile, melt butter in a heavy bottomed stockpot, add onions and cook until golden brown, about 5 minutes. Add garlic and cook 2 more minutes. Add dry spices and fry gently until aromas are released.
• Drain excess water off beans and add to stockpot, along with salt and stock or water. Cook gently over low heat until flavors are combined, about 20 minutes. Add tomatoes, brown sugar, and oregano, and cook an additional 10 minutes. Serve hot garnished with plain yogurt.

Steps:

• Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
• Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
• Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

Steps:

• Saute onion, jalepenos, garlic and salt and pepper in 1 tbls.
• bacon drippings.
• Add tomatoes and chop up.
• Add bouillon and bacon; then peas.
• Simmer a while to blend flavors (not a high boil).
• Add cheese to simmer and melt.

Steps:

• 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.

Steps:

• Saute bacon in large saucepan until lightly browned.
• Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes.
• Add water and bouillon, dissolving the cubes in the mixture.
• Add peas to bouillon mixture.
• Add cheese and simmer gently until cheese is melted.

Steps:

• In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
• Reduce the heat and simmer until tender, about 45 minutes.
• Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
• Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
• Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
• Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
• Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
• When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
• Add the black-eyed peas and their cooking liquid to the soup pot.
• Stir in the cilantro, if using, and add salt and black pepper to taste.

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the peas, water and tomatoes. Bring to a boil. Stir in the ham, Italian seasoning, pepper and salt. Reduce heat; simmer, uncovered, until heated through, about 20 minutes.

Steps:

• Sort peas and soak in plenty of water overnight.
• Before cooking, drain and rinse.
• Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
• Remove bay leaves before serving.
• Serve with additional tabasco, if desired.

Steps:

• In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
• Stir in garlic, oregano, crushed red pepper, and thyme.
• Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
• Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
• Stir in black-eyed peas and cook 5 minutes.
• Serve with corn bread or muffins.

Steps:

• Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
• Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
• Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.