Black-Eyed Pea Soup
This hearty and nutritious soup is packed with vegetables and tender black-eyed peas, making it a perfect comforting meal for any season. Serve it with crusty bread for a complete dish!
This hearty and nutritious soup is packed with vegetables and tender black-eyed peas, making it a perfect comforting meal for any season. Serve it with crusty bread for a complete dish!
Info
Prep Time:
20mCook Time:
20mDifficulty Level:
Ingredients
- 2 leeks, finely diced
- 2 onions, finely chopped
- 2 carrots, diced
- 1 celery root, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 deep plate of coarsely chopped cabbage
- 2 cups black-eyed peas
- 2 tomatoes, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup olive oil (optional)
- 2 liters water
Directions
Prepare the Black-Eyed Peas
Bring a pot of water to a boil and add the black-eyed peas.
Boil for 15 minutes, then drain and set aside.
Cook the Vegetables & Peas
If using olive oil, heat ½ cup in a large pot over medium heat.
Add all the chopped vegetables and sauté for 5 minutes, until slightly softened.
Add the drained black-eyed peas and chopped tomatoes.
Pour in 2 liters of water and bring to a boil.
Reduce heat and simmer for 30 minutes, or until the peas are tender.
Final Touch
If not using oil earlier, add it now for extra flavor.
Season with salt and freshly ground black pepper to taste.
Serve warm with fresh bread or a squeeze of lemon juice for added brightness.
Recipe Tips
For an extra depth of flavor, you can add a bay leaf while simmering or a splash of lemon juice just before serving to brighten the soup.
