Black Eyed Pea Soup
This healthy Black Eyed Pea Soup is packed with veggies and flavor, perfect for a warm cozy meal and a New Year's tradition.
Equipment
- Dutch oven
Ingredients
Canned Peas
- 2 cans black eyed peas drained or ½ pound dried beans
Vegetables
- 1 Tablespoon avocado oil
- 1 cup chopped carrots about 2 long carrots
- 1 small yellow onion diced, about ½ cup
- 2 medium celery ribs chopped
- 1 Tablespoon minced garlic
- 2 cups finely chopped kale or turnip greens or collard greens
Seasonings
- 1 teaspoon thyme
- ¼ teaspoon ground sage
- 2 Tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon pepper
Broth
- 4 cups chicken broth
Instructions
Soup Preparation
- In a large Dutch oven, add the oil and heat over medium heat.
- Add the carrots, onion, and celery and sauté for 5 minutes, then add the garlic, thyme, and sage, and stir well.
- Add the tomato paste, stir, and cook for 2-3 minutes.
- Slowly pour in the chicken broth, stirring gently until all of the tomato paste dissolves into the broth.
- Add the bay leaf, salt, and pepper and bring it to a boil.
- Once it reaches a boil, reduce the temperature to low, add the kale and black-eye peas, cover, and simmer for 20 minutes or until the carrots are tender.
- Serve in bowls with crusty bread or cornbread and enjoy!
Notes
Store the soup in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. Reheat in the microwave in 1-minute increments or in a saucepan on the stove until hot. If using dried peas, soak them overnight and increase the cooking time by 20 minutes until tender. If using collard or turnip greens, add them before bringing the soup to a boil.
Nutrition
Serving: 2cupsCalories: 222kcalCarbohydrates: 34gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1317mgPotassium: 683mgFiber: 10gSugar: 8gVitamin A: 6565IUVitamin C: 17mgCalcium: 93mgIron: 4mg
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