Description
A comforting and nutritious soup made with black-eyed peas, perfect for any day of the week.
Ingredients
Scale
- 1 pound black-eyed peas
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: chopped green onions or parsley for garnish
Instructions
- Rinse the black-eyed peas under cold water and set aside.
- Turn on the Instant Pot and select the sauté function. Add the olive oil, then add the diced onion, carrots, and celery. Sauté until they soften, about 5 minutes.
- Add the minced garlic and sauté for another minute.
- Insert the rinsed black-eyed peas, vegetable broth, thyme, bay leaf, salt, and pepper. Close the lid and cook on high pressure for 15 minutes.
- Allow a natural release for 10 minutes, then quick release the remaining pressure. Remove the bay leaf, adjust the seasoning, and serve hot garnished with green onions or parsley.
Notes
Rinse the black-eyed peas well and feel free to add extra vegetables for more nutrition. This soup stores well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg