Black Eyed Pea Soup
This healthy and flavorful Black-Eyed Pea Soup only takes 30 minutes to make and is one of my family's favorite New Year's traditions! Full of veggies, fiber-rich peas, and broth seasoned with herbs, this comforting and hearty soup is perfect when you're craving something warm and cozy. It's also one of the best quick and easy weeknight dinners! Pair it with cornbread for the best nourishing healthy soup recipe in the new year.
Servings 4 Servings
Calories 222kcal
Equipment
Ingredients
- 2 15-ounce cans of black eyed peas drained or 1/2 pound dried beans
- 1 Tablespoon avocado oil
- 1 cup chopped carrots about 2 long carrots
- 1 small yellow onion diced, about 1/2 cup
- 2 medium celery ribs chopped
- 1 Tablespoon minced garlic
- 1 teaspoon thyme
- 1/4 teaspoon ground sage
- 2 Tablespoons tomato paste
- 4 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups finely chopped kale or turnip greens or collard greens
Instructions
- In a large Dutch oven, add the oil and heat over medium heat.
- Add the carrots, onion, and celery and sauté for 5 minutes, then add the garlic, thyme, and sage, and stir well.
- Add the tomato paste, stir, and cook for 2-3 minutes.
- Slowly pour in the chicken broth, stirring gently until all of the tomato paste dissolves into the broth.
- Add the bay leaf, salt, and pepper and bring it to a boil.
- Once it reaches a boil, reduce the temperature to low, add the kale and black-eye peas, cover, and simmer for 20 minutes or until the carrots are tender.
- Serve in bowls with crusty bread or cornbread and enjoy!
Video
Notes
Storing: Store the soup in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
Reheating: Reheat in the microwave in 1-minute increments, stirring in between, until it is hot. Reheat in a saucepan on the stove over medium heat until hot.
If using dried peas, soak them overnight or do a quick soak, and increase the cooking time by 20 minutes or until the peas are tender.
If you use collard or turnip greens, add them before bringing the soup to a boil so they can cook a little longer.
Nutrition
Serving: 2Cups | Calories: 222kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1317mg | Potassium: 683mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6565IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 4mg