Black-Eyed Pea Soup
A comforting and hearty black-eyed pea soup filled with vibrant vegetables and aromatic spices, perfect for cozy gatherings and chilly evenings.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Rinsed and soaked overnight or use the quick soak method.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium bell pepper, diced
- 4 cups vegetable broth Homemade vegetable broth can enhance flavor.
- 2 cups diced tomatoes (canned or fresh) Chopped evenly.
- 2 teaspoons smoked paprika
- 1 teaspoon thyme
- to taste salt and pepper
- to taste olive oil for sautéing
- optional chopped parsley for garnish For a pop of color and freshness.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Rinse and soak the dried black-eyed peas in water overnight.
Cooking
- Drain the peas and set aside.
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onions and minced garlic, sauté until softened (about 3-5 minutes).
- Incorporate the diced carrot, celery, and bell pepper, stirring occasionally, and cook until tender (5-7 minutes).
- Add the soaked black-eyed peas and vegetable broth to the pot.
- Stir in the diced tomatoes, smoked paprika, and thyme. Season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for about 45 minutes, stirring occasionally.
- Taste and adjust the seasoning if necessary before serving.
- Serve hot, garnished with chopped parsley if desired.
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Notes
You can blend a portion for a creamier texture. Store leftover soup in an airtight container to keep fresh for 4-5 days. Freeze for up to 3 months.