By Chef David Blackmon 4 cups low-sodium vegetable broth 1 pound dried black-eyed peas, soaked in cold water overnight, and drained 1 1/2 tablespoons salt, divided Ground black pepper to taste 6 tablespoons olive oil 2 medium onions, diced 1 cup diced carrot pieces 3/4 cup diced celery pieces 1 teaspoon chopped fresh thyme 2 teaspoon Old Bay Seasoning 2 large eggs 1-1/2 cups Panko (Japanese-style bread crumbs) 2 tablespoon olive oil Chopped scallions for garnish Bring the vegetable broth and 3 quarts water to a boil in a heavy-bottomed Dutch oven over high heat. Add the peas and 1 ... Read More