BLACK-EYED PEA SOUP

Ingredients:

  • 1 1/3 cups dry black-eyed peas, rinsed and drained
  • 5 cups water
  • 1 cup (7 ounces) orzo (barley-shaped) pasta
  • 28 ounces canned crushed tomatoes
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1/8 tsp. cayenne pepper
  • ½ cup salsa
  • ½ cup red wine
  • 1 ½ tsp. salt

Directions:

  1. Place black-eyed peas and water in pot.
  2. Bring to a boil; then simmer, covered for 30 minutes.
  3. Cook orzo, then drain in a colander and set aside.
  4. Add tomatoes, onion, garlic, and cayenne pepper to the pot of peas and simmer for 10 minutes.
  5. Stir in the cooked orzo.
  6. Add salsa, red wine, and salt.

Dehydrate:

     Spread on parchment-covered dehydrator trays and dehydrate for 6 hours at 145 degrees.

Yield: Serves 4 (weight 1 dehydrated serving = 5.5 ounces per serving)

Rehydrate:

     Cover with water 1 ½ inches above level of food in pot, boil, stir, and serve.

Serving Suggestion: Serve with cornbread croutons.

Calories: 359