Description
A quick and tasty Southern Black-Eyed Pea Soup recipe that is hearty and nutritious.
Ingredients
Scale
- 1 cup dried black-eyed peas, rinsed and sorted
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups chopped kale (optional)
- 1 tablespoon apple cider vinegar (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrot, celery, and bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- Add the rinsed black-eyed peas, vegetable broth, smoked paprika, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the black-eyed peas are tender.
- If using, stir in the chopped kale and cook for an additional 5 minutes until wilted.
- Remove the bay leaf and stir in the apple cider vinegar if desired. Adjust seasoning with more salt and pepper to taste.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Notes
- For added flavor, consider adding diced tomatoes or a splash of hot sauce for some heat.
- This soup can be made in a slow cooker; simply combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg