Trinidadian Black-Eyed Pea Soup

• 2 tablespoons olive oil
• 1 green bell pepper, cut into 1/4 inch dice
• 1 medium onion, cut into 1/4 inch pieces
• 2 medium carrots, cut into 1/4 inch dice
• 4 tablespoons finely chopped cilantro
• 1 (10 ounce) package frozen black-eyed peas
• 6 1/2 cups vegetable stock or 6 1/2 cups vegetable broth
• 4 tablespoons brown rice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder (mixed with 1 tablespoon hot water)
• 1/4 scotch bonnet pepper, chopped (or 1/4 to 1/2 teaspoon cayenne)
• salt
• 1 tablespoon finely chopped chives
• limes or lemon wedge

1. Add oil to a large pan over medium-high heat.
2. Add in the bell pepper, onion, and carrots.
3. Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
4. Add in the cilantro; stir once.
5. Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
6. Stir and bring to a boil.
7. Cover; lower heat to LOW and simmer gently for 1 1/2 hours--stir occasionally.
8. Add salt and more pepper to taste if needed.
9. Serve garnished with chives and with a lemon or lime wedge on the side.

olive oil, green bell pepper, onion, carrots, cilantro, blackeyed peas, vegetable stock, brown rice, ground ginger, ground allspice, thyme, mustard powder, scotch bonnet pepper, salt, chives, lemon wedge

Taken from www.food.com/recipe/trinidadian-black-eyed-pea-soup-123840 (may not work)