Yet another recipe from Heather that's been sitting in my inbox for ages and ages, waiting to see the light of day from a post.

Yes, that means that today is the day where I go through my inbox and smite all the unnecessary email. (Speaking of, what's the correct past participle of "smite"? The first thing that came to mind was 'have smitten,' which left me cackling for about two minutes. I suppose it's something much more mundane like 'have smote.' Oy vey, what a digression. -A.) So far, I [insert correct past participle here] about 150 emails, and there's more yet to come.

Without further digression, here's Heather's recipe:

Spicy Black-Eye Pea Soup

1 large onion, diced
1 fresh jalapeño, minced (leave seeds and membrane in for more heat)
1 tbsp garlic, minced
1 tsp ground chipotle or ancho chile
salt
¼ cup white wine (optional)
½ cup water
1 vegetable boullion cube, crumbled
2 cans black-eye peas, drained and rinsed
1 large can diced tomatoes
chopped fresh cilantro, to taste

Sauté onion, jalapeño, and garlic in a little olive oil in a large soup pot until translucent and soft. While sautéeing, season with salt and chile. Add white wine, cook until you can no longer smell alcohol. Add water, boullion, black-eye peas, and tomatoes. Bring to a simmer, and cook (covered) for about 20 minutes. Add chopped cilantro to taste, and serve.