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Black Eyed Peas Soup

Black Eyed Peas Soup

This Black Eyed Peas Soup is a hearty, flavorful, and incredibly versatile dish that brings comfort and nourishment to any table. Perfect for a cozy weeknight meal or as a nutritious addition to your New Year's traditions, this recipe is designed to be both delicious and incredibly easy to follow, making it a staple you’ll revisit again and again.
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Cook Time 45 minutes
Total Time 45 minutes
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil For sautéing aromatics and building a flavorful base.
  • 1 large onion chopped: Adds a sweet and savory depth to the soup.
  • 2 celery stalks chopped: Contributes a classic aromatic flavor and texture.
  • 2 carrots chopped: Brings natural sweetness and vibrant color.
  • 3 cloves garlic minced: Essential for a pungent, savory kick.
  • 2 (15-ounce) cans black-eyed peas rinsed and drained: The star of our soup, offering an earthy flavor and creamy texture (or 1 ½ cups dried black eyed peas, soaked overnight and cooked until tender).
  • 6 cups vegetable broth (or chicken broth, if not vegetarian): Provides the liquid base and deepens the overall flavor profile.
  • 1 (14.5-ounce) can diced tomatoes undrained: Adds acidity and a bright, fresh tomato flavor.
  • 1 teaspoon dried thyme A classic herb that complements the earthy black-eyed peas beautifully.
  • ½ teaspoon smoked paprika For a subtle smoky depth that elevates the soup.
  • 1 bay leaf Infuses the soup with a delicate, herbal aroma.
  • ½ teaspoon black pepper or to taste: To season and enhance all the flavors.
  • Salt to taste: Essential for balancing and bringing out the best in the ingredients.
  • Fresh parsley Optional garnishes
  • chopped green onions Optional garnishes
  • a dash of hot sauce Optional garnishes
  • or a dollop of sour cream/Greek yogurt Optional garnishes

Equipment

  • Large pot,
  • Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. This crucial step builds the foundational flavor profile of your soup.
    1 tablespoon olive oil, 1 large onion, 2 celery stalks, 2 carrots
  2. Stir in the minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant, being careful not to burn the garlic. The warmth from the pan will help release the aromatic oils from the spices, deepening their flavor.
    3 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon smoked paprika
  3. Add the rinsed and drained black-eyed peas, vegetable (or chicken) broth, diced tomatoes (undrained), and bay leaf to the pot. Stir everything together to combine.
    2 (15-ounce) cans black-eyed peas, 6 cups vegetable broth, 1 (14.5-ounce) can diced tomatoes, 1 bay leaf
  4. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes. This allows the flavors to meld beautifully and the vegetables to become tender. The longer it simmers, the more developed the flavors will be.
  5. Remove the bay leaf. Season the Black Eyed Peas Soup with salt and black pepper to taste. You might need more salt than you expect, so taste and adjust carefully. Ladle the hot soup into bowls and garnish with your favorite toppings like fresh parsley, green onions, a dash of hot sauce, or a spoonful of sour cream for an extra touch of flavor and texture.
    1 bay leaf, Salt, ½ teaspoon black pepper, Fresh parsley, chopped green onions, a dash of hot sauce, or a dollop of sour cream/Greek yogurt

Notes

This Black Eyed Peas Soup is fantastic for meal prepping, as its flavors often deepen and improve overnight! To store, allow the soup to cool completely to room temperature. Transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Divide the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, gently warm the Black Eyed Peas Soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If it seems too thick, you can add a splash of vegetable broth or water to reach your desired consistency. Avoid reheating at very high temperatures to prevent the peas from breaking down too much.
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