CHICKEN SOUP FOR THE SOUL WITH BLACK-EYED PEAS ENJOY DAN:

CHICKEN SOUP FOR THE SOUL WITH BLACK-EYED PEAS by CHEF DAN:

Serves 30-40

 INGREDIENTS:

2 whole cooked chickens

5 cups black-eyed peas1

(50 Oz) can whole corn

1 (50 Oz) can diced tomatoes

22 cups broth

5 onions

4 tablespoon butter

2 bell peppers, chopped

12 garlic cloves

10 potatoes, peeled and diced

2 tablespoons cumin

1/2- cup parsley

2 teaspoons cayenne pepper

1-1/2-cups flour

5 cups milk

3 pounds cream cheese

DIRECTIONS:

1.   In a stock pot over medium-high heat add butter and when sizzling.

2.   Add onions and sauté for 5 minutes.

3.   Add garlic, bell peppers, carrots and potatoes, sauté for 2 minutes.

4.   Add broth and bring to a boil.

5.   Reduce heat: cover and simmer for 20 minutes.

6.   Add chicken, tomatoes, cumin, cayenne, parsley, corn, black-eyed peas, salt and pepper.

7.   Heat through.

8.   Combine flour and milk until smooth.

9.   Add to vegetables.

10.                Bring to a boil and cook for 20 minutes, stirring often.

ENJOY DAN:                           BON-APPETITE!!