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Black Eyed Pea Soup

URL: https://www.feastingathome.com/black-eyed-pea-soup/

Ingredients

The soup base

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, roughly chopped
  • ¼ teaspoon red pepper flakes
  • 2 sticks celery, diced
  • 2 large carrots, peeled and sliced
  • 1 teaspoon salt, more to taste
  • ¼ cup white wine
  • 14 ounces canned diced tomatoes with juices
  • 1 red bell pepper, big diced
  • 1¼ cups dry black-eyed peas
  • 5 cups vegetable broth

The spices

  • 2 teaspoons granulated garlic powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried thyme
  • 2 leaves bay leaves
  • ½ teaspoon black pepper
  • pinch cayenne pepper
  • 1–2 teaspoons soy sauce or gluten-free liquid aminos (optional)

The greens

  • big handful lacinato kale, chopped
  • ½ cup Italian parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Sauté onion and garlic for 3 minutes, then add red pepper flakes and stir for 1 minute.
  3. Lower heat and add carrots, celery, and salt, sautéing for an additional 4 minutes.
  4. Deglaze the pan with white wine and cook off the alcohol.
  5. Add tomatoes, bell pepper, black-eyed peas, vegetable broth, and all spices.
  6. Bring to a boil, cover, then lower heat and simmer for 30 minutes until peas are tender.
  7. Taste and adjust seasoning with salt or soy sauce as needed.
  8. Fold in kale and half of the parsley, cooking for 1-2 minutes.
  9. Serve in bowls, drizzled with olive oil and sprinkled with remaining parsley.

Nutrition Facts (estimated)

Servings
6
Calories
219
Total fat
6.9g
Total carbohydrates
31.5g
Total protein
9g
Sodium
815.3mg
Cholesterol
0mg

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