Spicy Black Eyed Pea Soup
A warming and nourishing soup featuring black-eyed peas, spices, and vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup black-eyed peas Rinsed and soaked for at least 4 hours or overnight
- 4 cups vegetable broth Homemade if possible for extra flavor
- 1 chopped onion Add sweetness when sautéed
- 2 cloves garlic Minced
- 1 chopped bell pepper
- 1 diced carrot
- 1 can diced tomatoes
- 1 teaspoon smoked paprika Enhances flavor profile
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust quantity to reduce heat if desired
- 2 tablespoons olive oil For sautéing
- to taste salt
- to taste pepper
- optional fresh cilantro For garnish
Instructions
Preparation
- Rinse the black-eyed peas under cool running water and soak them in water for at least four hours or ideally overnight. Drain and set aside.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, bell pepper, and diced carrot. Sauté until the vegetables are tender, about five to seven minutes.
- Stir in the smoked paprika, cumin, and chili powder, cooking for another minute until fragrant.
- Add the soaked black-eyed peas, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low and simmer for approximately thirty to forty minutes, or until the peas are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to four days. This soup can be frozen for up to three months.