Black Eyed Peas and Okra Soup
A hearty and comforting Southern-inspired soup made with black-eyed peas, fresh okra, and vegetables. Perfect for a nourishing meal full of fiber, protein, and rich flavor.
Equipment
- Large Pot
- Wooden Spoon
Ingrédients
- 1 cup dried black-eyed peas soaked overnight
- 1 pound fresh okra sliced
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 4 cups vegetable broth
- 1 can diced tomatoes 14.5 oz can
- 1 tsp thyme fresh or dried
- 1 bay leaf
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Soak black-eyed peas overnight in water, then drain and rinse before cooking.
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper for about 5 minutes until soft and fragrant.
- Add soaked peas, vegetable broth, and diced tomatoes. Stir to combine.
- Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir in okra and cook for another 15–20 minutes until the peas and okra are tender.
- Adjust seasoning, remove the bay leaf, and serve hot with cornbread or rice.
Notes
This soup can be made vegan or with added meats like sausage or ham. It freezes well and tastes even better the next day. Avoid overcooking the okra to maintain its texture.