Description
A delicious and nutritious black-eyed pea soup that is perfect for any occasion.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse and soak the black-eyed peas overnight.
- In a large pot, sauté the onion, garlic, carrot, and celery until softened.
- Add the soaked black-eyed peas, vegetable broth, diced tomatoes, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until peas are tender.
- Remove the bay leaf, season with salt and pepper, and serve hot.
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.
- Freeze leftovers 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: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg