Description
A comforting bean soup made with black-eyed peas and aromatic vegetables, perfect for chilly nights or a filling lunch.
Ingredients
Scale
- 1 cup black-eyed peas, dried
- 6 cups water or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bay leaf
- Salt and pepper to taste
- Optional: smoked ham hock or bacon for flavor
Instructions
- Rinse the black-eyed peas and soak them in water overnight or for at least 6 hours.
- In a large pot, heat some oil over medium heat. Add the chopped onions, minced garlic, diced carrot, and diced celery. Sauté until softened and fragrant, about 5-7 minutes.
- Drain the soaked beans and add them to the pot along with the water or broth, bay leaf, and any optional meat. Bring to a boil, then reduce heat to low and let it simmer for about 1 to 1.5 hours, until peas are tender.
- Season the soup with salt and pepper to taste, remove the bay leaf, and ladle into bowls to serve.
Notes
Serve warm, garnished with fresh herbs like parsley or red pepper flakes. Store in an airtight container for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg