Description
A comforting bowl of Bean Soup made with black-eyed peas, packed with protein and fiber, perfect as a main dish or starter.
Ingredients
Scale
- 1 cup black-eyed peas, dried
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil
Instructions
- Rinse and soak the black-eyed peas overnight in water. Drain and set aside.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions, minced garlic, diced carrot, and diced celery. Sauté for about 5–7 minutes.
- Add the soaked black-eyed peas, vegetable broth, diced tomatoes, thyme, and bay leaf to the pot. Stir well.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 1 hour, or until the peas are tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Notes
For a thicker consistency, mash a portion of the soup or add a cornstarch slurry. Customize with other vegetables or spices as desired.
- Prep Time: 10
- Cook Time: 60
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg