Description
A comforting and nutritious soup made with black-eyed peas and fresh vegetables.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 2 cans, drained)
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Rinse dried black-eyed peas under cold water and soak overnight if using dried. Chop onion, carrots, and celery.
- In a large pot over medium heat, add olive oil. Sauté onion, carrots, and celery until tender (about 5 minutes).
- Add minced garlic, cumin, salt, and pepper; cook for another minute until fragrant.
- Pour in vegetable broth and add soaked or canned black-eyed peas along with bay leaves. Bring to a boil then reduce heat to simmer.
- Simmer uncovered for 30-40 minutes (15-20 for canned) until peas are tender.
- Remove bay leaves before serving. Enjoy with fresh herbs or hot sauce if desired.
Notes
- This soup is perfect for meal prep and can be stored in the refrigerator for a few days.
- Feel free to add any other vegetables you like!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg