Sweetened Black Eyed Pea Soup with Tangerine Peel

Ingredients

Instructions

1. 1

   Rinse black eyed peas thoroughly. Soak black eyed peas and dried tangerine peel in separate bowls with water overnight or for at least 4 hours. The tangerine peel should be scraped clean of its white pith after soaking to reduce bitterness.

2. 2

   Drain the soaked black eyed peas. In a large pot, add the drained black eyed peas, prepared tangerine peel, and water.

3. 3

   Bring the mixture to a rolling boil over high heat.

4. 4

   Reduce heat to low, cover the pot, and simmer for 45-60 minutes, or until the black eyed peas are very tender and have softened.

5. 5

   Stir in the rock sugar until it fully dissolves. Taste and adjust sweetness if desired.

6. 6

   Ladle the sweetened black eyed pea soup into serving bowls and serve warm.