quick black eyed pea soup

Name: Quick Black Eyed Pea Soup
Yield: 6
Ingredients: 1-2 tablespoon(s) butter; 1 - onion, coarsely chopped; 1 - garlic clove, finely chopped; 2 cup(s) black-eyed peas, picked over, rinsed; 6 cup(s) chicken, beef, or vegetable stock; 1 - ham hock, smoked, optional; 3 - carrots, peeled and chunked; 10 ounce(s) baby okra, fresh or frozen, trimmed, thawed; 1 - hot sauce or cayenne pepper to taste; - salt to taste

23 Pinches

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yield 6 serving(s)

Ingredients

1-2 tablespoon butter
1 - onion, coarsely chopped
1 - garlic clove, finely chopped
2 cups black-eyed peas, picked over, rinsed
6 cups chicken, beef, or vegetable stock
1 - ham hock, smoked, optional
3 - carrots, peeled and chunked
10 ounces baby okra, fresh or frozen, trimmed, thawed
1 - hot sauce or cayenne pepper to taste
- salt to taste

How To Make quick black eyed pea soup

Step 1

Heat the butter in the cooker; saute the onion and garlic until the onion is lightly browned, about 4 minutes.

Step 2

Add the black-eyed peas, stock, ham hock (if desired), and carrots.
Step 3

Lock the lid in place and over high heat bring to high pressure.
Step 4

Adjust heat to maintain high pressure and cook for 10 minutes.
Step 5

Let the pressure drop naturally or use a quick release method.
Step 6

Remove the lid, tilting it away from you to allow any excess steam to escape.
Step 7

Remove and discard the ham hock, if used.
Step 8

Stir in the okra, hot sauce, and salt to taste.
Step 9

Simmer until the okra is cooked, another 3 to 4 minutes.
Step 10

Adjust seasonings and serve.
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