Description
This black-eyed pea soup is a hearty vegetarian dish packed with flavor.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Rinse and soak the black-eyed peas overnight.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Add garlic and cook for 1 minute.
- Stir in soaked peas, vegetable broth, cumin, paprika, salt, and pepper.
- Add bay leaf and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until peas are tender.
- Remove bay leaf and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, blend a portion of the soup and mix it back in.
- Adjust spices according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: black eyed pea soup vegetarian, vegetarian soup, healthy soup