Description
A hearty black-eyed pea soup with a kick of chili.
Ingredients
Scale
- 1 cup black-eyed peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse and soak black-eyed peas overnight.
- In a pot, heat olive oil over medium heat.
- Add onion, garlic, bell pepper, and carrots. Sauté for 5 minutes.
- Add soaked black-eyed peas, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat. Simmer for 30-40 minutes until peas are tender.
- Adjust seasoning as needed and serve hot.
Notes
- Serve with crusty bread.
- Can be frozen for later use.
- Add more chili powder for extra heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: black-eyed pea soup, chili soup, vegan soup, hearty soup