veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Black-Eyed Pea and Carrot Soup
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How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Black-Eyed Pea and Carrot Soup
This recipe is being prepared in a 6-1/2 quart slow cooker. If you have a smaller pot, cut the recipe in half.

Ingredients

2 lbs Black-eyed Peas, dried
4 Bay Leaves
12 cups Water, pre-heated
3 cups Onions, diced
2 lbs. Carrots, diced
1-6 oz. Can Tomato Paste
Cayenne Pepper or Hot Sauce, to taste (optional)
(To enlarge the photo of the black-eyed pea and carrot soup, click on the photo or link)

Preparation

This black-eyed pea and carrot soup is best started the evening before you want to serve it.

Turn on the slow cooker (crock-pot) to “high.”

Boil 12 cups of water and carefully pour into the cooker pot. Cover with the lid.

While the water is boiling, sort through the dried black-eyed peas and discard any extraneous matter. Then rinse the dried black-eyed peas in a strainer. It is best to do this in quantities of no more than one cup at a time. Add the rinsed black-eyed peas to the pot. Add the bay leaves.

Before going to bed, turn the slow cooker down to “low.”

In the morning, stir the black-eyed pea soup, add the tomato paste, and mix again. If the soup is too thick, boil one more cup of water, add to the pot, and stir again. Repeat as necessary.

Wash, peel, and dice the onions and the carrots, and add to the cooker pot. (To save cooking time, we precook the onions and carrots in our microwave oven, before adding to the pot.) Optional: Add cayenne pepper or hot sauce, adjusting to taste. Cover the pot.

If you are planning to eat the black-eyed pea and carrot soup at noon, we suggest turning the heat back up to “high.” Stir the soup every hour.

If you are going to be away during the day, and are planning to eat the black-eyed pea and carrot soup in the evening, leave the crock-pot setting on “low.”

Serve and enjoy with a large tossed salad.

This soup will store in a tightly covered container in the refrigerator for a couple days and makes a quick and easy second or third day meal.

Ingredients information


Bay Leaves

Carrots

Onions, Yellow

Black-eyed Peas or Cowpeas

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Tomato Paste

Utensils and Equipment Information


Crock Pot

Dish, Small Ceramic Baking

Knives

Measuring Cup, Liquid

Peeler, Vegetable

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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