Black Eyed Pea Soup
This Black Eyed Pea Soup is hearty, smoky, and delicious! It's not only perfect for New Year's Day, but is quick and easy enough to keep you warm all winter long.
Servings: 5 servings
Calories: 339kcal
Ingredients
- 2 tablespoons olive oil or ¼ cup vegetable broth for oil-free version
- 1 yellow onion diced
- 2 ribs celery diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cans (15 oz each) black eyed peas drained and rinsed (or 3 cups cooked black eyed peas)
- 1 can (15 oz) diced tomatoes
- 3-4 cups low-sodium vegetable broth start with 3 cups, add more if you like it soupier
- 1 ½ teaspoons salt or to taste
- ¼ teaspoon black pepper or to taste
- 4 large collard green leaves ribs and stems removed, chopped
- 1 tablespoon apple cider vinegar
- chopped fresh parsley optional
Instructions
- Heat the oil in a soup pot on the stove over medium heat. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.
- Add the celery, carrots, and garlic, and sauté 5 minutes until starting to soften, stirring frequently.
- Add the chili powder, smoked paprika, cumin, and oregano and stir to combine and release the fragrance, about 1 minute.
- Add the black eyed peas, diced tomatoes, vegetable broth, salt, pepper, and chopped collard leaves. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.
- Add the vinegar and stir.
- Serve with chopped fresh parsley as a garnish, if desired.
Video
Nutrition
Calories: 339kcal | Carbohydrates: 68g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 326mg | Potassium: 2022mg | Fiber: 27g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 47mg