Black-Eyed Pea Soup
A comforting and hearty black-eyed pea soup bursting with flavor and nutritious ingredients, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Rinsed and soaked overnight
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium bell pepper, diced Any color preferred
- 4 cups vegetable broth
- 2 cups diced tomatoes Canned or fresh
- 2 teaspoons smoked paprika
- 1 teaspoon thyme
- to taste Salt and pepper
- 2 tablespoons olive oil For sautéing
- optional chopped parsley For garnish
Instructions
Preparation
- Rinse the dried black-eyed peas thoroughly under cold water and soak them in a large bowl filled with water overnight.
- The next day, drain the peas and set them aside.
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onions become translucent, about 3 to 5 minutes.
- Stir in the diced carrot, diced celery, and diced bell pepper; cook for 5 to 7 minutes until tender.
- Add the drained black-eyed peas, vegetable broth, and diced tomatoes into the pot; stir to combine.
- Sprinkle with smoked paprika and thyme, seasoning with salt and pepper to taste; stir well.
- Bring to a gentle boil over medium-high heat, then reduce to low and cover; allow to simmer for about 45 minutes until peas are tender, stirring occasionally.
- Taste and adjust seasonings if necessary before serving.
Serving
- Ladle the soup into bowls, garnishing with chopped parsley if desired.
- Serve with crusty bread or a light salad.
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Notes
This soup can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on low before serving.