Pressure Cooked Black Eyed Pea Soup for the New Year
It seems that each year I make another version of black eyed peas to ring in the new year with the hope of health, wealth and happiness. Some years the dish comes out better than others and some years the year is better. Overall, though I am grateful to make the dish and to have another year of life.
10 minutes high pressure; natural release
- 1 ½ cups black eyed peas soaked overnight
- ½ cup yellow split peas soaked with the peas
- ½ cup millet
- 1 medium onion diced to equal about 1 cup
- 2 stalks celery diced
- 2 carrots diced
- 2 bay leaves
- 2 sprigs of thyme and a small sprig of rosemary or 2 teaspoons dried thyme and ½ teaspoon rosemary
- All purpose no salt, herb and spice seasoning or seasoning of your choice 1 to 2 tablespoons
- 6 cups homemade vegetable stock
- 4 cups or more chopped greens
- 1 ½ cups tomato sauce or diced or crushed tomatoes
Dry sauté the onion, celery and carrot for a few minutes. Add the drained black eyed and split peas and the millet. Add the bay leaves, thyme, rosemary seasoning and the stock. Lock the lid on the pressure cooker and bring to high pressure for 10 minutes. (On the stove top, cook for about 45 minutes or until the beans are soft enough for you.)
When the 10 minutes are up, let the pressure come down naturally. Add the chopped greens and stir well. They ought to cook from the residual heat of the soup. If not, put the soup back on (without stirring) and bring to pressure for 1 more minute. (Stove top: let greens cook until done.) Add the diced tomatoes and serve.
I love adding smoked paprika to this soup but my husband doesn’t like it so I have to add it to only my serving.