Black Eyed Pea Soup With Salsa (Arkansas)

1 Pound Black-Eyed Peas — Cooked
2 Quarts Chicken Stock
2 Medium Bay Leaves
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1 Tablespoon Cumin Seed
1 Teaspoon Savory
1 Teaspoon Coriander Seed
Salt And Pepper — To Taste
1 Can Tomato Paste
1 Can Spicy V-8 Vegetable Juice
1 Tablespoon Hot Sauce
1 Teaspoon Soy Sauce
1 Teaspoon Tabasco Sauce
2 Cubes Vegetable Boullion — Crushed
3 Cloves Garlic — Chopped
1 Tablespoon Olive Oil
1 Large Onion — Chopped
2 Medium Carrots — Chopped
1 Large Bell Pepper — Chopped
2 Stalks Celery — Chopped
Salsa — To Taste
Sour Cream — To Taste
Cilantro — For Garnish

Directions

Combine stock, bay leaves, oregano, basil, cumin, savory, coriander, salt and pepper. Simmer for 15 minutes. Add tomato paste, stir to dissolve. Add V8 juice, hot sauce, soy sauce, tabasco sauce, bouillon, and garlic. Simmer for 5 minutes. Saute onion in oil for 5 minutes. Add carrots, bell pepper, and celery. Saute for 10 minutes. Add black eyes and the onion mixture to the soup. Simmer for 15 minutes. Stir in salsa to taste. Top with sour cream and cilantro and serve.

Serves 4