Black Eyed Pea Soup with the Flavor of Fresh Dill

Today is cold and brisk.  Fall has arrived along with a craving for a nice hot bowl of soup.   Here is a simple recipe that uses some local, in season vegetables.  I am sure it will hit the spot.

Black Eyed Pea Soup with Fresh Dill

Step # 1:  Soak 1/2 cup of dried black-eye peas in 3 cups of water for approximately 2 hours.

Step # 2:  Boil and mash a potato then set aside - you can use an extra potato if you prefer a thicker soup.

Step # 3: Rinse your black-eyed peas, then bring to a boil and let simmer in 1 1/2 cups of fresh water.   While the peas are simmering, you will chop and saute 1 red bell pepper, 1 onion, 2 cloves of garlic, 1/2 cup of a deep green leafy vegetable and a 1/4 cup of fresh dill.

Step # 4:  Combine the sauteed vegetables, the mashed potatoes, 1 diced tomato, 1 teaspoon of salt and the black-eyed peas together. Simmer for a 1/2-hour.

Step # 5: Taste the soup to make sure the flavor and consistency is where you would like it to be.  If everything is perfect, you are ready to serve.

Step #6:  Finish by garnishing with grated Parmesan cheese and a sprig of dill.