There’s nothing quite like a warm bowl of black eyed pea soup to wrap you in comfort, especially on those chilly days when you need a little extra love in your life. This soup is not just hearty but also brimming with nutrition, thanks to the protein-packed black eyed peas and vibrant veggies. I remember the first time I made this soup; it filled my kitchen with such a delightful aroma that my neighbors came knocking, wondering what was cooking! Trust me, once you try this recipe, you’ll be adding it to your regular rotation for its simplicity and deliciousness.
Ingredients for Black Eyed Pea Soup
Gathering the right ingredients is key to making the best black eyed pea soup, and luckily, it’s super simple! Here’s what you’ll need:
- 2 cups black eyed peas, soaked overnight
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 2 teaspoons cumin
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
These ingredients blend together beautifully, creating a soup that’s not only delicious but nourishing too. Don’t forget to soak those black eyed peas overnight, as it really helps them cook evenly and adds to the creaminess of the soup!
How to Prepare Black Eyed Pea Soup
Making black eyed pea soup is a straightforward process that results in a comforting, hearty dish. Let’s walk through it together, step by step!
Step-by-Step Instructions
- First things first, grab a large pot and heat up the olive oil over medium heat. You want it hot enough to sizzle when you add the veggies.
- Once the oil’s warm, toss in the chopped onion, diced carrots, and diced celery. Sauté them for about 5 to 7 minutes, or until they’re nice and tender. Ah, the smell is already amazing!
- Now, stir in the minced garlic and cook for just another minute. You don’t want to burn it—just enough to release that lovely aroma!
- Next, it’s time to add the star ingredient: the soaked black eyed peas! Pour them into the pot along with the vegetable broth and the can of diced tomatoes.
- Sprinkle in the cumin, and season with salt and pepper to taste. Give everything a good stir to combine, then bring it to a boil.
- Once boiling, reduce the heat to low and let it simmer gently for about 1 hour. Keep an eye on it, stirring occasionally, until the peas are tender. You’ll want to adjust the seasoning before serving, so taste and tweak as needed!
And there you go! Your black eyed pea soup is ready to warm your soul.
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- Hearty and filling, it’s a meal in a bowl that satisfies.
- Loaded with nutrients, thanks to the fiber-rich black eyed peas and fresh veggies.
- Customizable—add your favorite greens or spices to make it your own.
- Perfect for batch cooking; leftovers taste even better the next day!
Tips for Success with Black Eyed Pea Soup
To ensure your black eyed pea soup turns out perfectly every time, here are my top tips! First, soak the black eyed peas overnight to enhance their creaminess and speed up cooking. Don’t rush the sautéing process; letting the veggies soften really boosts the flavor. If you want extra depth, try adding a bay leaf or a splash of hot sauce while it simmers. And lastly, feel free to adjust the spices to your taste—cumin can be a game changer!
Serving Suggestions for Black Eyed Pea Soup
This black eyed pea soup is so delicious on its own, but why not elevate your meal? I love serving it alongside a slice of warm crusty bread or cornbread—there’s just something magical about dipping! For a fresh touch, a simple side salad with a tangy vinaigrette complements the hearty flavors beautifully. If you’re feeling adventurous, sprinkle some crumbled feta or a dollop of sour cream on top for added creaminess. Trust me, these pairings will take your soup experience to the next level!
Storage & Reheating Instructions
If you have leftovers (which I hope you do because it’s so good!), let the soup cool completely before storing. Transfer it to an airtight container and pop it in the fridge, where it will stay fresh for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat until warm, stirring occasionally. If it seems too thick, add a splash of water or broth to loosen it up. Enjoy your comforting bowl once more!
Nutritional Information for Black Eyed Pea Soup
When you indulge in this black eyed pea soup, you’re not just treating your taste buds—you’re nourishing your body too! Here’s the estimated nutritional breakdown per serving (about 1 cup):
- Calories: 200
- Fat: 6g
- Protein: 10g
- Carbohydrates: 30g
- Fiber: 10g
- Sugar: 2g
- Sodium: 400mg
These values are estimates and can vary based on the specific ingredients you use. But rest assured, you’re enjoying a wholesome and satisfying meal!
FAQ about Black Eyed Pea Soup
Got questions about making the perfect black eyed pea soup? You’re not alone! Here are some common queries I hear:
Can I use dried black eyed peas instead of canned? Absolutely! Just soak them overnight, as mentioned in the recipe, to ensure they cook properly.
How can I make this soup spicier? If you like some heat, add a diced jalapeño or a pinch of cayenne pepper while sautéing the veggies.
Can I freeze the leftovers? Yes! This soup freezes beautifully. Just let it cool completely, then transfer it to a freezer-safe container for up to 3 months.
What can I use instead of vegetable broth? You can substitute chicken broth if you’re not strictly vegetarian, or even water in a pinch—though broth adds much more flavor!
