Black-Eyed Pea Soup
This comforting and flavorful black-eyed pea soup is easy to make, packed with wholesome ingredients, and perfect for cozy family dinners or meal preps
Equipment
- Large pot or Dutch oven
- Cutting Board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the Soup:
- 2 cups cooked black-eyed peas or 1 can, rinsed and drained
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 tsp smoked paprika
- 4 cups vegetable broth or chicken broth, if preferred
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Additions:
- 1 can diced tomatoes 14 oz
- Cooked bacon or sausage diced (optional for extra smokiness)
- Fresh herbs parsley or thyme for garnish
Instructions
Prepare Ingredients:
- If using dried black-eyed peas, soak them overnight and cook them before starting the recipe. Alternatively, use canned peas for convenience (just rinse and drain them).
Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until vegetables are softened and fragrant.
Add Spices:
- Stir in the smoked paprika, ensuring the vegetables are well-coated. This step builds the smoky flavor base for the soup.
Combine Ingredients:
- Add the black-eyed peas, vegetable broth, and optional diced tomatoes to the pot. Stir to combine and bring the soup to a boil.
Simmer:
- Reduce the heat to low and let the soup simmer for 20–25 minutes. Taste and adjust seasoning with salt and pepper.
Serve and Garnish:
- Ladle the soup into bowls, garnish with fresh herbs, and serve warm with a side of crusty bread or crackers.
Notes
- For Creamy Texture: Blend half the soup with an immersion blender and mix it back into the pot.
- Vegetarian/Vegan Option: Use vegetable broth and skip any meat additions.
- Spicy Version: Add jalapeños, red pepper flakes, or a dash of hot sauce for heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.