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.