My Quick Soup Recipe

I made up a soup recipe yesterday with the contents of my fridge.  It turned out fairly well…soup can be a hit or miss adventure for me, so it was a pleasant surprise.  I have an overwhelming number of cans of black-eyed peas.  I keep meaning to purchase black beans and then grab black-eyed peas instead.  I wouldn’t recommend this soup as a main-course, but it is tasty with a sandwich.  🙂

2 cans of black-eyed peas – rinsed
4 stalks of celery (I used celery hearts, so they’re a little smaller)
Half a red pepper, diced
3 cloves of garlic finely chopped
1 large onion, diced
4 cups of water
4 boullion cubes – chicken, beef, whatever you want
Curry Powder
Cilantro (optional)
Shredded Monterrey Jack cheese or Parmesan Cheese

Also, 1 cup of brown rice…

In two tablespoons of olive oil over medium heat, warm the garlic until fragrant.  Then add the onion, stirring until translucent.  Add the red pepper and celery.  Add curry powder to taste…I think I added about 1/8th of a teaspoon at first.  I just added pinches here and there.  Then add water and boullion cubes.  Bring to a boil for a few minutes, stirring occasionally, then cover and simmer.

While that is all boiling, boil the brown rice.

To serve, place brown rice in the bottom of a bowl, ladle soup mixture over the rice and top with as much cheese and cilantro as you see might like.