How do you cook black-eyed peas?

Black-eyed peas do not need to be soaked. Add them to the soup, and once simmering, they cook for about 30 minutes.

What should I serve with black-eyed pea soup?

Cornbread or cornbread muffins are delicious with this soup. It is said that cornbread eaten with black-eyed pea soup on New Year's Day represents gold!

Can I add meat to this recipe?

You can add diced bacon or a ham hock, or even use ground beef or turkey that has been seasoned and browned. Ground sausage, chorizo, or soyrizo work well here too. Feel free to use chicken broth, or bone broth!

Do you really have to soak black-eyed peas?

Black-eyed peas are so small that they cook rather quickly and don't absolutely need to be soaked. Soaking does quicken cooking time and may increase digestibility, so if you have time, it is not a bad idea.

Black Eyed Pea Soup

Name: Black Eyed Pea Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 tablespoons olive oil, more for drizzling; 1 large onion, diced; 4 garlic cloves, roughly chopped; ¼ teaspoon red pepper flakes; 2 celery sticks, diced; 2 large carrots, peeled, sliced into ½-inch thick rounds or half-moons; 1 teaspoon salt, more to taste; ¼ cup white wine; 14-ounce can of diced tomatoes with juices (or 1 ½ cups of diced fresh tomatoes); 1 red bell pepper, big diced ( or sub green bell peppers or yellow); 1 1/4 cups dry black-eyed peas ( or 2 x 14-ounce cans); 5 cups vegetable broth (or 5 cups water plus 1 tablespoon “Better than Boullion” vegetable broth); 2 teaspoons granulated garlic powder; 1 teaspoon smoked paprika; 2 teaspoons dried thyme (or sub dry Italian herbs); 2 bay leaves; ½ teaspoon black pepper; pinch cayenne pepper; 1-2 teaspoons soy sauce or GF liquid aminos- optional, for depth.; big handful of lacinato kale chopped or chopped collard greens; ½ cup Italian parsley

Description

A New Year’s Day tradition, this black eye pea soup brings property and good luck! This recipe is full of healthy veggies and delicious flavors.

Ingredients

Units

3 tablespoons olive oil, more for drizzling
1 large onion, diced
4 garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes
2 celery sticks, diced
2 large carrots, peeled, sliced into 1/2-inch thick rounds or half-moons
1 teaspoon salt, more to taste
1/4 cup white wine
14-ounce can of diced tomatoes with juices (or 1 1/2 cups of diced fresh tomatoes)
1 red bell pepper, big diced ( or sub green bell peppers or yellow)
1 1/4 cups dry black-eyed peas ( or 2 x 14-ounce cans)
5 cups vegetable broth (or 5 cups water plus 1 tablespoon “Better than Boullion” vegetable broth)
2 teaspoons granulated garlic powder
1 teaspoon smoked paprika
2 teaspoons dried thyme (or sub dry Italian herbs)
2 bay leaves
1/2 teaspoon black pepper
pinch cayenne pepper
1–2 teaspoons soy sauce or GF liquid aminos- optional, for depth.
big handful of lacinato kale chopped or chopped collard greens
1/2 cup Italian parsley

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add onion and garlic and saute, stirring 3 minutes, add chili flakes and stir 1 minute. Lower to medium heat, then add the carrots, celery, and salt. Saute 4 more minutes.
Deglaze the pan with the wine, and cook this off.
Add the tomatoes and juices, bell pepper, black-eyed peas, vegetable broth and all the spices.
Bring to a boil, cover, lower heat, and simmer gently for 30 minutes or until black eye peas are tender.
Taste the broth, adding more salt as necessary. If you want more depth, add more veggie bouillon or a tiny splash of soy sauce. Fold in the kale and half of the parsley, cook for 1-2 minutes.
To serve, divide among bowls, drizzle with good olive oil, and sprinkle with fresh Italian parsley. A little pecorino is nice too (obviously not vegan, but tasty).
Serve with Cornbread or cornbread muffins!

Notes

Black Eyed Pea Soup will keep up to 4 days in the refrigerator, or freeze for up to 3 months in the freezer. Thaw overnight in the fridge before reheating.

If you’d like to add meat– try browsing diced bacon or adding a ham hock, or use ground meat ( ground beef, turkey) that has been seasoned and browned, or ground sausage or chorizo. Soyrizo would work too. Feel free to use chicken broth, or bone broth!

Nutrition

Serving Size: 1 cup
Calories: 219
Sugar: 8.5 g
Sodium: 815.3 mg
Fat: 6.9 g
Saturated Fat: 1 g
Carbohydrates: 31.5 g
Fiber: 6.3 g
Protein: 9 g
Cholesterol: 0 mg