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Smoky Black Eyed Pea Soup

Smoky Black-Eyed Pea Soup for Cozy Winter Evenings

Enjoy a heartwarming Smoky Black-Eyed Pea Soup, perfect for cozy winter evenings filled with nutrients and flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Black-Eyed Peas freshly cooked or canned
  • 4 cups Collard Greens can substitute with kale or spinach
  • 1 cup Mirepoix (Onion, Carrots, Celery) chopped
  • 28 oz Canned Tomatoes fire-roasted diced preferred
For Seasoning
  • 1 tbsp Herbs (Thyme, Basil, Oregano)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Red Pepper Flakes adjust to taste
  • 1/2 tsp Black Pepper adjust to taste
  • 1 tsp Salt adjust to taste
  • 1 tsp Veg Paste like Better Than Bouillon

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Sauté the Base: In a large Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 7-10 minutes until tender. Add garlic, smoked paprika, red pepper flakes, and black pepper, and cook for another 1-2 minutes.
  2. Add the Liquid and Beans: Pour in 6 cups of vegetable broth and stir in the black-eyed peas and canned tomatoes with juices. Bring to a boil, cover and reduce heat to simmer: 20 minutes for canned peas, 75 minutes for dried.
  3. Incorporate the Greens: 5-10 minutes before serving, stir in collard greens until wilted and vibrant.
  4. Final Seasoning Adjustments: Taste and adjust seasoning with salt and black pepper. Optionally, add lemon juice.
  5. Serve Warm: Ladle into bowls and serve warm. Optionally squeeze fresh lemon juice over each serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 800mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Soaking dried black-eyed peas overnight enhances creaminess. Store leftovers for 5-6 days in the fridge or freeze for 2-3 months.

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