Creamy Black-Eyed Pea Soup with Cumin and Thyme Recipe

1. Coat the bottom of a small saucepan with olive oil and heat over medium until it is quite hot. Add the cumin and the red pepper, if using, and stir for about 30 seconds or until the cumin smells fragrant.
   
   
2. Add the garlic and cook until golden, turning down the heat if it begins to brown. Add the tomato paste and fry everything together until well-mixed. Add the thyme and cook just until wilted, then add the black-eyed peas and fry all together for about 2 minutes.
   
   
3. Add the water, bring to a boil, then reduce to a simmer. Simmer for about five minutes. Stir in the sour cream and let it warm over low heat. Don't let the soup boil again.
   
   
4. Taste and season with pepper, then serve immediately.
   
   

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol Very low in sodium High in dietary fiber High in manganese High in vitamin A