Ingredients
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6 garlic cloves, minced
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2 tablespoons olive oil
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1/2 teaspoon salt
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1 cup celery, diced
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1 cup red bell pepper, chopped
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1 small fresh chili pepper
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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2 teaspoons ground cumin
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2 cups water
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1 (14 1/2 ounce) can tomatoes, chopped and undrained
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1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas
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1 (15 1/2 ounce) can black beans or 1 1/2 cups cooked beans
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1/4 cup barbecue sauce
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salt
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crushed tortilla chips
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sour cream
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2 cups onions, chopped
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1/2 teaspoon ground black pepper
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1 cup green bell pepper, chopped
Instructions
- In a soup pot, combine the onions and garlic with the oil and salt.
- Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
- Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
- Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
- Add the black-eyed peas, your choice of beans, and the barbecue sauce.
- Mix well, cover and simmer for 10 minutes.
- Add salt to taste.
- Garnish with crushed tortilla chips and sour cream on top if desired.