Black Eyed Pea Soup
This Black Eyed Pea Soup is a healthy and flavorful dish that's perfect for a cozy dinner, packed with veggies and herbs.
Equipment
- Dutch oven
Ingredients
Canned Black Eyed Peas
- 2 cans black eyed peas drained or ½ pound dried beans
- 1 tablespoon avocado oil
- 1 cup chopped carrots about 2 long carrots
- 1 small yellow onion diced, about ½ cup
- 2 medium celery ribs chopped
- 1 tablespoon minced garlic
- 1 teaspoon thyme
- ¼ teaspoon ground sage
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 leaf bay
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups kale finely chopped or turnip greens or collard greens
Instructions
Cooking Steps
- 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!
Notes
Store the soup in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. Reheat in the microwave in 1-minute increments or on the stove over medium heat until hot.
Nutrition
Serving: 2cupsCalories: 222kcalCarbohydrates: 34gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1317mgPotassium: 683mgFiber: 10gSugar: 8gVitamin A: 6565IUVitamin C: 17mgCalcium: 93mgIron: 4mg
Tried this recipe?Let us know how it was!