The Smoky Black Eyed Pea Soup is a wholesome, hearty, and flavor-packed dish perfect for any day of the week, offering a delicious way to enjoy nutritious legumes. This robust soup combines smoky notes with tender black eyed peas and vibrant vegetables, making it an excellent, budget-friendly meal that’s both comforting and satisfying.
Key Ingredients for Smoky Black Eyed Pea Soup
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black eyed peas, rinsed and drained
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh collard greens or spinach, chopped (optional, for added greens)
- Fresh parsley or cilantro, chopped, for garnish
How to Make Smoky Black Eyed Pea Soup
This Smoky Black Eyed Pea Soup is a culinary hug in a bowl, effortlessly blending rich, smoky flavors with tender black eyed peas and aromatic vegetables in less than an hour. Its simplicity, combined with a hearty, satisfying texture and depth of flavor from smoked paprika, makes it an instant classic for a quick, delicious, and comforting meal.
- Step-by-Step Instructions:
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Combine Remaining Ingredients: Add the diced tomatoes (undrained), rinsed and drained black eyed peas, vegetable broth, and bay leaf to the pot. Stir well to combine all ingredients.
- Simmer and Flavor Develop: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
- Add Greens (Optional): If using, stir in the chopped collard greens or spinach during the last 5 minutes of simmering, allowing them to wilt into the soup.
- Season and Serve: Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle the Smoky Black Eyed Pea Soup into bowls, garnish with fresh parsley or cilantro, and serve hot.
Why You’ll Love This Smoky Black Eyed Pea Soup
You’ll absolutely adore this Smoky Black Eyed Pea Soup for its incredible depth of flavor, making it a standout dish that redefines comfort food. The beautiful smoky paprika combined with earthy black eyed peas and tender vegetables creates a harmonious taste profile that is both hearty and incredibly satisfying. Not only is it a delicious treat, but cooking this vibrant soup at home is also wonderfully cost-effective, easily outshining any store-bought alternative in both taste and value.
Beyond its main feature of rich, smoky goodness, the simple addition of fresh herbs like parsley or cilantro at the end elevates the whole experience, offering a burst of freshness that complements the robust flavors. It’s a step up from your average lentil soup, offering a unique twist that’s equally nourishing. I warmly encourage you to whisk up a batch of this comforting soup tonight; your taste buds (and your wallet!) will thank you.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Smoky Black Eyed Pea Soup
Ingredients
Equipment
Method
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 celery stalks
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
- Combine Remaining Ingredients: Add the diced tomatoes (undrained), rinsed and drained black eyed peas, vegetable broth, and bay leaf to the pot. Stir well to combine all ingredients.1 (14.5 ounce) can diced tomatoes, 1 (15-ounce) can black eyed peas, 4 cups vegetable broth, 1 bay leaf
- Simmer and Flavor Develop: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
- Add Greens (Optional): If using, stir in the chopped collard greens or spinach during the last 5 minutes of simmering, allowing them to wilt into the soup.1/2 cup fresh collard greens or spinach
- Season and Serve: Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle the Smoky Black Eyed Pea Soup into bowls, garnish with fresh parsley or cilantro, and serve hot.Salt and freshly ground black pepper, Fresh parsley or cilantro