Description
A delicious and nutritious black-eyed pea soup that is hearty and perfect for any meal.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse and soak the black-eyed peas overnight in water.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until softened.
- Add the soaked black-eyed peas, diced tomatoes, vegetable broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until peas are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
Notes
- For a spicier version, add red pepper flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg