Black Eyed Pea and Barley Broth
Updated: Jan 4, 2020
New Year’s is here. There are traditional dishes to eat for luck, health and wealth. This week, a twist on two of these dishes. This soup is based on a recipe from Allison Vines-Rushing and Slade Rushing.
8 cups Water, divided
1/2 cup dried Black-Eyed Peas, soaked overnight
1/2 cup Barley
2 tablespoons Olive Oil
1 cup Shiitake Mushroom Caps, sliced 1/4-inch thick
1/4 cup Carrot, finely diced
1/4 cup Shallot, finely diced
1/4 cup celery, finely diced
6 cups Vegetable Stock
1/4 cup Soy Sauce
2 teaspoons Salt
2 teaspoons coarsely ground Black Pepper
1 cup Green Onions, thinly sliced
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add black-eyed peas, and simmer about 30 minutes or until tender, skimming off foam that forms on the surface as needed. Strain peas, and set aside.
In the same saucepan, bring remaining 4 cups of water to a boil over high heat. Add barley, and simmer about 20 minutes or until tender. Strain barley in a colander, and rinse well under cold running water. Set aside.
In a large saucepan, heat olive oil over high heat until it smokes. Add mushrooms, and cook, stirring frequently, until golden brown and fragrant, about 1 minute. Add carrot, shallot and celery, and sauté for another minute. Add stock, cooked peas and barley, soy sauce, salt and pepper, and simmer for about 10 minutes. Stir in green onions and serve.
Good Cooking, Good Eating and Good Living!!!