Black Eyed Pea Soup
Ingredients
-
¼
cup
extra virgin olive oil
-
19
oz can
black eyed peas
-
1
small
red onion
-
4
cloves
garlic
-
1
bulb
fennel
-
1
large
tomato
-
1½
tbsp
tomato paste
-
2
bay leaves
-
3-4
cups
water
-
2
tsp
salt
-
¼
cup
fresh dill
Instructions
- Heat ¼ cup of olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, and chopped fennel; cook for 10-12 minutes until softened.
- Stir in the black eyed peas.
- Add finely chopped tomato, diluted tomato paste, and enough water to cover the ingredients.
- Add bay leaves and bring to a boil, then reduce heat to a simmer for 15-20 minutes until stew-like.
- Stir in salt and dill, cooking for a few more minutes.
- Add the remaining ¼ cup of olive oil, taste, and adjust seasoning if needed.
Nutrition Facts (estimated)
Servings
3-4
Calories
372
Total fat
4.2g
Total carbohydrates
25.3g
Total protein
8.2g
Sodium
1196.1mg
Cholesterol
0mg
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