Puree of Black Eyed Pea Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
55
protein 
1 g
sodium 
278 mg
carbohydrates 
8 g
fat 
2 g
fiber  
1 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 Tbsp canola oil
½ cup diced yellow onions
1 Tbsp minced garlic
¼ cup diced carrots
½ cup dried black-eyed peas
1 qt vegetable stock
¼ tsp dried marjoram
¼ tsp dried oregano
⅔ cup peeled and diced red potatoes
1 tsp sea salt
Pinch freshly ground black pepper

Instructions 
  1. In a large stockpot, sauté onions, garlic and carrots in canola oil until onions are translucent. Add black-eyed peas. Add vegetable stock, marjoram and oregano and bring to a boil. Reduce heat and simmer until peas are beginning to get tender, about 1½ hours. Add potatoes and cook until tender. 
  2. Remove from heat and cool slightly. Transfer mixture into a blender container and puree until smooth.  Stir in salt and pepper.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.