Black Eyed Pea Vegetable Soup
This hearty and nutritious black-eyed pea vegetable soup combines savory flavors with wholesome ingredients, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup black-eyed peas, soaked and drained Soak the peas overnight for best results.
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Ensure broth is 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) Use any leafy greens you prefer.
Instructions
Preparation
- Rinse the soaked and drained black-eyed peas.
- Chop the onion, dice the carrots and celery, and mince the garlic.
Cooking
- In a large pot, heat a splash of oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté until tender and fragrant, about 5-7 minutes.
- Stir in the minced garlic and cook for about a minute.
- Add the soaked black-eyed peas, vegetable broth, and diced tomatoes. Stir to combine.
- Add thyme, cumin, salt, and pepper.
- Increase heat to high and bring to a boil.
- Once boiling, reduce heat to low and let simmer for 30-40 minutes, until the peas are tender.
- If adding greens, stir in spinach or kale during the last 5 minutes.
- Taste and adjust seasonings if necessary.
- Ladle into bowls and serve.
Notes
Can be stored in the refrigerator for up to five days or frozen for three months. To enhance flavor, add lemon juice before serving.