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Black-eyed Pea Soup

2 1/4 c Dry black eyed peas
2 tb Olive oil
8 Cloves garlic; crushed
2 Bay leaves
2 ts Chili powder
2 ts Chili powder
Cayenne pepper to taste
1 tb Lite soy sauce
Chopped raw onions
8 c Water or chicken stock
1 lg Onion; chopped
1 ts Dried thyme
2 ts Ground cumin
2 ts Nutritional yeast
Salt to taste
2 oz Burgundy wine
2 Medium tomatoes*


*Remove seeds & chop tomatoes. Soak beans in water to cover for 8 hours; discard water. Place beans in pot with 8 cups water and simmer. As the beans cook; skim the foam from the top. In olive oil, saute the onion until transparent, then add garlic,thyme, cumin, chili, yeast, burgundy, soy sauce, salt, cayenne and tomatoes. Simmer onion mixture for 10 minutes, adding a little water if needed to keep it from sticking. When the beans become soft and start tobreak, add the onion mixture, bay leaves an salt. Add seasonings and simmer until thickened. Serve with chopped raw onions.


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