Creamy Black-Eyed Pea Soup


Olive oil
1 teaspoon whole cumin
Red pepper flakes (optional)
4 cloves garlic, minced or mashed
1 tablespoon tomato paste
1 tablespoon chopped fresh thyme
1 can black-eyed peas, rinsed and drained
1 cup water
1/4 cup sour cream
Salt and pepper, to taste

Prepare all the ingredients and have them ready by the stove; this soup comes together fast. 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. 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.

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. Taste and season with salt and pepper, then serve immediately.

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