Black-Eyed Pea Soup

You might remember that I had mentioned in December that most of my Christmas presents came from my kitchen. This year I gave my brother, Larry, and Edie a Beverly's Back Porch - Soup of the Month Gift Certificate. Which means every month they will get a pot of soup from me. I think I forgot to tell them it would always be a healthy soup. It doesn't matter, it will be delicious. This will be their soup of the month coming up shortly. Their January soup was Winter Soup

Black-Eyed Pea Soup
1 cup = 1 vegetable serving
125 calories per cup

nonstick cooking spray
1 large onion, chopped
1 green bell pepper, chopped
4 medium celery ribs, chopped
4 cloves garlic, minced
1 pound dry black-eyed peas, rinsed
2 teaspoon dried thyme
2 teaspoons salt OR to taste
1 teaspoon fresh ground pepper
1/2 teaspoon red pepper
6 cups chicken broth

Spray a large pot with nonstick spray and add onion, green pepper, celery and garlic; cook until tender; about 10 minutes.

Add peas, seasoning and broth. Reduce heat to medium low. Cook covered, until peas are tender enough to fall apart and liquid is thickened, about 1 hour.

Uncover to skim off foam as necessary; stir peas often to prevent sticking.

Add more broth if necessary.