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–+ servings
Ranis

Southern Black-Eyed Pea Soup: A Quick and Tasty Recipe

A quick and tasty Southern Black-Eyed Pea Soup recipe that is hearty and nutritious.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Southern
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, diced carrot, celery, and bell pepper. Cook for an additional 5 minutes, stirring occasionally.
  3. Add the rinsed black-eyed peas, vegetable broth, smoked paprika, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the black-eyed peas are tender.
  5. If using, stir in the chopped kale and cook for an additional 5 minutes until wilted.
  6. Remove the bay leaf and stir in the apple cider vinegar if desired. Adjust seasoning with more salt and pepper to taste.
  7. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 9gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3.5gSodium: 400mgFiber: 8gSugar: 2g

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.

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