- olive oil and salt
- 1 small onion, diced
- 1 red jalapeno or other chili, diced
- 2 cloves garlic, minced
- 2 cups shelled fresh crowder peas
- 2 cups chicken stock
- 2 cups water
- 1 15 ounce can stewed tomatoes in their juices
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 cup cherry tomatoes (the smallest you can find!), halved or quartered
- In a soup pot, heat a drizzle of olive oil with the onion, garlic, and chili pepper over medium heat. Saute the veggies for about 3 minutes until they are soft. Add the peas, tomatoes, stock, and water. Stir to combine and cover the pot, reduce the heat to medium-low. Simmer the beans for 20-30 minutes (this could be shorter or longer depending on your peas and your pot) until the peas are soft but not mushy and cooked through. Remove the lid and adjust the liquids to your preference; add more water for soupier beans or allow some of the liquid to reduce for a thicker result. Taste, and add as much salt as you'd like to the dish.
- For the tomatoes, combine the vinegar, sugar, salt, and turmeric in a small microwave-safe dish. Microwave the mixture for 30 minutes to heat through, then stir. Add the tomatoes to the hot liquid and let sit for 15 minutes or more before serving (you can also make these a few days in advance and keep them in the fridge).
- Serve the peas topped with tomatoes. Enjoy!
- If you don't have fresh crowder peas, canned or dried will work well! Just cook to the instructions and add to the sauteed veggies with the tomatoes. You may need a little stock to make the peas soupy, just add little splashes until they look right to you.
- Prep Time: 15
- Cook Time: 30
- Serving Size: 4