Black Eyed Pea Vegetable Soup
A hearty and nutritious soup made with black-eyed peas and a blend of fresh vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup black-eyed peas, soaked and drained Use dried peas, soaked overnight.
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Make sure it's gluten-free if needed.
- 1 can diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups spinach or kale (optional) Add in the last 5 minutes of cooking.
Instructions
Preparation
- Gather all your ingredients. Rinse the black-eyed peas thoroughly after soaking them.
- Chop the onion, dice the carrots and celery, and mince the garlic.
Cooking
- In a large pot, heat a drizzle of oil over medium heat. Add the onion, carrots, and celery. Sauté until tender, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the soaked black-eyed peas, vegetable broth, and diced tomatoes to the pot. Stir to combine.
- Sprinkle in the thyme and cumin. Season generously with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for about 30-40 minutes, or until the peas are tender.
- If using, add the spinach or kale in the last five minutes of cooking.
- Before serving, taste and adjust the seasoning if necessary.
Serving
- Ladle the soup into bowls and serve hot. Enjoy!
Notes
This soup stores well and can be enjoyed for days. Perfect for meal prep. Consider adding a splash of coconut milk for a creamier texture.