Black Eyed Peas and Okra Soup
A comforting and wholesome soup of black-eyed peas and okra, perfect for chilly nights and gatherings.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Soaked overnight
- 1 pound fresh okra, sliced Can substitute with frozen okra
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth Ensure gluten-free if needed
- 1 can diced tomatoes
- 1 teaspoon thyme
- 1 leaf bay leaf Remove before serving
- 1 tablespoon olive oil
Instructions
Preparation
- Soak the dried black-eyed peas in water overnight.
- After soaking, drain and rinse the peas.
Cooking
- In a large pot over medium heat, add the olive oil.
- Once heated, toss in the chopped onion, minced garlic, and bell pepper. Sauté until softened, about 5 minutes.
- Add the soaked black-eyed peas, vegetable broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Stir well and bring to a boil, about 5-7 minutes.
- Once boiling, reduce the heat, cover the pot, and let it simmer for about 30 minutes.
- After 30 minutes, add the sliced okra and simmer for an additional 15-20 minutes.
- Taste the soup and adjust seasoning if needed.
- Remove the bay leaf before serving.
- Serve hot, optionally garnished with fresh herbs or a dash of lemon juice.
Notes
This soup is great for chilly days and special gatherings. Pair with cornbread, crusty bread, or a light salad for a complete meal. If storing leftovers, cool completely and transfer to airtight containers for up to 4-5 days in the fridge or up to 3 months in the freezer.