Wednesday, May 4, 2011

Slow Cooker Gingered Black-eyed Pea Soup

8 oz black-eyed peas
1/2 red bell pepper, finely chopped
1 carrot, finely chopped
1 small sweet potato, roasted
Ginger, about 1 cubic inch, peeled and minced
1/4 tsp cinnamon
1/2 tsp cardamon
1 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1 c fresh spinach, washed and packed

Add black-eyed peas, pepper, carrot, and ginger to slow cooker.  Add water to cover by about 1".  Cook on high for 2 hours or until black-eyed peas are beginning to soften.   Add sweet potato and spices (not salt) and cook on low until about 2 hours before meal time.  Check peas and if they are done, leave on low - otherwise, switch to high. 30 minutes before serving, add spinach and salt.  Stir in spinach as it wilts.

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