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On this episode, Karen shows you how to make one of three “Souper Simple Soups”; her famous Spicy Black Eyed Pea Soup. Want a quick easy way to fill your family’s bellies and tantalize their taste buds? This soup is very hearty and packs a punch with the addition of pickled jalapenos.

Perfect for the fall weather, these easy and quick recipes will be sure to delight even the most picky eater in your family!

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RECIPE

Spicy Black-eyed Pea Soup

2 cans of Black-eyed peas (about halfway drained)

1 can of diced tomatoes (without seasoning) or just over ½ a box of the boxed diced tomatoes

1 small onion diced

2 cups of chicken stock (I use 2 cups of water and about 2 1/2 tsp of chicken granules)

1 Tbs Pickled jalapenos –finely diced (more or less depending on how spicy you would like the soup)

1-2 Tbs Juice/pickling liquid from the pickled jalapenos

2-3 Tbs Olive oil

Coat the bottom of a large pot with the olive oil and sauté the onions until they are translucent. Add the black-eyed peas and the tomatoes. Mix in the jalapenos and the jalapeno juice and add the chicken stock. Be sure to taste your soup as you add the jalapenos/juice. Start with a smaller amount and increase according to your taste –remember, you can always add more but once added, you cannot take them away! Bring the soup to a boil. At this point the soup is ready, however, any additional time it can be allowed to simmer will enhance the flavor.

Enjoy!