Description
A hearty and flavorful black eyed pea soup.
Ingredients
Scale
- 1 cup dried black eyed peas
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the black eyed peas and soak them overnight.
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, celery, and garlic. Sauté until softened.
- Add the soaked black eyed peas, vegetable broth, cumin, and paprika.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup can be frozen for up to 2 months.
- Adjust seasonings according to your taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: black eyed pea soup, vegan soup, healthy soup