Black-Eyed Pea Soup with Herbs and Garlic

1 pound (500 grams) black-eyed peas, picked over and rinsed
1/4 cup olive oil
1 large onion, chopped
6 cloves garlic, thinly sliced
1/2 cup dry white wine or marsala
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 bay leaves
Salt and freshly ground pepper

Put the black-eyed peas in a bowl with water to cover and soak for at least 4 hours or up to overnight. Drain.

In a large heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the wine and cook for 3 minutes. Add the black-eyed peas, 4 cups broth, and tomato paste and stir to combine. Bring the soup to a boil. Reduce the heat to low, add the herbs, and simmer uncovered until the peas are tender, 45-55 minutes. Alternatively, cook in pressure cooker for 12 minutes under pressure.

Season with salt and pepper and serve.

Serves 8-10.

From Soup of the Day by Kate McMillan