Lubiya (Sephardi Israeli Black-Eyed Pea Soup)

• 1 tablespoon olive oil
• 2 onions, chopped
• 4 garlic cloves, chopped
• 2 serrano peppers, seeded and chopped
• 1 (15 ounce) can black-eyed peas, drained
• 1 (10 ounce) can diced tomatoes, undrained
• 1 pint vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 ounce fresh cilantro, chopped, divided
• 1/2 lemon, juice of

1. Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
2. Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.

olive oil, onions, garlic, serrano peppers, blackeyed peas, tomatoes, vegetable broth, ground cumin, ground turmeric, kosher salt, fresh cilantro, lemon

Taken from www.food.com/recipe/lubiya-sephardi-israeli-black-eyed-pea-soup-491977 (may not work)