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Black Eyed Pea Soup
Black Eyed Pea Soup

Black Eyed Pea Soup
This Black-Eyed Pea Soup is a hearty and nutritious meal that’s perfect for any occasion. Packed with vegetables and spices, it’s a delicious way to enjoy these nutritious legumes.
Black Eyed Pea Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     dried black-eyed peas
  • 1440
    ml
     water
  • 1
    item
     large onion, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     large carrot, diced
  • 1
    item
     large celery stalk, diced
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     chili powder
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 480
    ml
     chopped collard greens or kale
Black Eyed Pea Soup
Instructions:
  1. Rinse and Sort: Rinse and sort the black-eyed peas, making sure to remove any stones or debris.
  2. Cook the Peas: Place the black-eyed peas in a large pot and add the water. Bring the pot to a boil, then reduce the heat to low and simmer for about 1 hour, or until the peas are tender.
  3. Add Vegetables and Spices: Add the diced onion, minced garlic, diced carrot, diced celery, cumin, paprika, chili powder, salt, and black pepper to the pot. Stir everything together to combine.
  4. Simmer: Bring the soup back to a boil, then reduce the heat to low and let it simmer for an additional 20 minutes, allowing all the flavors to meld together.
  5. Add Greens: Stir in the chopped collard greens or kale, and continue to cook for an additional 5 minutes until the greens are tender.
  6. Serve Hot: Serve up your delicious black-eyed pea soup piping hot, and savor every comforting spoonful!
  7. Begin by rinsing and sorting the black-eyed peas, making sure to remove any stones or debris.
  8. Add in the diced onion, minced garlic, diced carrot, diced celery, cumin, paprika, chili powder, salt, and black pepper to the pot. Stir everything together to combine.
  9. Rinse and sort the black-eyed peas, removing any stones or debris.
  10. Place the black-eyed peas in a large pot and add the water. Bring to a boil and then reduce the heat to low. Simmer for 1 hour or until the peas are tender.
  11. Add the onion, garlic, carrot, celery, cumin, paprika, chili powder, salt, and pepper to the pot and stir to combine.
  12. Bring the soup to a boil and then reduce the heat to low. Simmer for an additional 20 minutes.
  13. Stir in the collard greens or kale and cook for an additional 5 minutes.
  14. Serve hot. Enjoy!
  • 1
    lb
     dried black-eyed peas
  • 1440
    ml
     water
  • 1
    item
     large onion, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     large carrot, diced
  • 1
    item
     large celery stalk, diced
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 0.5
    tsp
     chili powder
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 480
    ml
     chopped collard greens or kale
1
Servings
0

Rinse and Sort: Rinse and sort the black-eyed peas, making sure to remove any stones or debris.

Cook the Peas: Place the black-eyed peas in a large pot and add the water. Bring the pot to a boil, then reduce the heat to low and simmer for about 1 hour, or until the peas are tender.

Add Vegetables and Spices: Add the diced onion, minced garlic, diced carrot, diced celery, cumin, paprika, chili powder, salt, and black pepper to the pot. Stir everything together to combine.

Simmer: Bring the soup back to a boil, then reduce the heat to low and let it simmer for an additional 20 minutes, allowing all the flavors to meld together.

Add Greens: Stir in the chopped collard greens or kale, and continue to cook for an additional 5 minutes until the greens are tender.

Serve Hot: Serve up your delicious black-eyed pea soup piping hot, and savor every comforting spoonful!

Begin by rinsing and sorting the black-eyed peas, making sure to remove any stones or debris.

Add in the diced onion, minced garlic, diced carrot, diced celery, cumin, paprika, chili powder, salt, and black pepper to the pot. Stir everything together to combine.

Rinse and sort the black-eyed peas, removing any stones or debris.

Place the black-eyed peas in a large pot and add the water. Bring to a boil and then reduce the heat to low. Simmer for 1 hour or until the peas are tender.

Add the onion, garlic, carrot, celery, cumin, paprika, chili powder, salt, and pepper to the pot and stir to combine.

Bring the soup to a boil and then reduce the heat to low. Simmer for an additional 20 minutes.

Stir in the collard greens or kale and cook for an additional 5 minutes.

Serve hot. Enjoy!

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