Black Eyed Pea Soup Recipe with Classic Southern Flavors

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Why You’ll Love This Black Eyed Peas Soup

This black eyed peas soup is a nutritious and flavorful dish that serves 4 and can be ready in about 35 minutes, making it ideal for home cooks and busy parents. It’s packed with protein, fiber, and essential vitamins from ingredients like black eyed peas, carrots, and kale, supporting overall wellness and making it a great choice for diet-conscious individuals. Whether you’re a food enthusiast exploring new flavors or a working professional needing a quick meal, this recipe adapts easily to various dietary needs while delivering a hearty, satisfying taste.

The ease of preparation lies in its straightforward steps and minimal ingredients, fitting into any schedule without much effort. Health benefits include boosting immunity and promoting heart health, thanks to nutrients like vitamins A and C, calcium, and iron found in each 2-cup serving that clocks in at 222 calories, 34 grams of carbs, 12 grams of protein, 5 grams of fat, and 10 grams of fiber. Plus, its versatility allows for substitutions and customizations, such as swapping beans or greens, to keep things exciting for food lovers and newcomers alike. This soup not only nourishes the body but also creates memorable moments around the table, just as I aim to do with all recipes on my blog.

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Essential Ingredients for Black Eyed Peas Soup

To make this black eyed peas soup, you’ll need a specific set of ingredients that come together to create a balanced and nutritious meal. Focusing on fresh, wholesome components ensures the soup is hearty and full of flavor. Below is a comprehensive list of all the ingredients required, pulled directly from the recipe details for accuracy.

  • 2 cans of 15-ounce black-eyed peas (drained) or ½ pound dried beans
  • 1 tablespoon avocado oil (or olive oil)
  • 1 cup chopped carrots (approximately 2 long carrots)
  • ½ cup diced yellow onion
  • 2 medium chopped celery ribs
  • 1 tablespoon minced garlic
  • 1 teaspoon thyme
  • ¼ teaspoon ground sage
  • 2 tablespoons tomato paste
  • 4 cups chicken broth (or vegetable broth)
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups finely chopped kale (or turnip greens or collard greens)

This list covers everything you need for a delicious pot of soup, making it simple to shop and prepare. For special dietary options, like vegan or gluten-free, choose vegetable broth and ensure no hidden additives sneak in. These ingredients not only provide great taste but also pack a nutritional punch, perfect for students or seniors looking for easy, healthy eats.

How to Prepare the Perfect Black Eyed Peas Soup: Step-by-Step Guide

Follow these simple steps to create a comforting black eyed peas soup that’s ready in just 35 minutes and serves 4 people. Starting with fresh ingredients like 2 cans of black-eyed peas or ½ pound dried beans, this recipe keeps things straightforward for busy parents and home cooks. Check out our easy vegetable soup recipe for more ideas on quick meals that use similar techniques.

First, rinse the dried black eyed peas if using and consider soaking them for better digestibility, though canned ones work fine drained. In a large pot, heat the 1 tablespoon of avocado oil over medium heat and sauté the 1 cup chopped carrots, 2 medium chopped celery ribs, and ½ cup diced yellow onion for 5 minutes to build a flavorful base. Add 1 tablespoon minced garlic, 1 teaspoon thyme, and ¼ teaspoon ground sage, stirring well, then mix in 2 tablespoons tomato paste and cook for 2 to 3 minutes until it’s fully incorporated.

Gradually stir in 4 cups chicken or vegetable broth to blend everything smoothly, then add 1 bay leaf, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the mixture to a boil, reduce the heat, and toss in the black-eyed peas and 2 cups finely chopped kale. Cover and simmer for 20 minutes or until the carrots are tender, creating a hearty soup rich in vitamins A and C. This method ensures a delicious result that’s easy to adapt, like adding proteins for extra satisfaction.

Black Eyed Peas Soup this …

Dietary Substitutions to Customize Your Black Eyed Peas Soup

Making black eyed peas soup your own is simple with a few swaps, especially since it’s naturally versatile and suits everyone from newlyweds to baking enthusiasts. For instance, variations include using other beans or greens, and even adding proteins like chicken or ham to boost the flavor. Here’s how you can tweak the recipe while keeping it nutritious and tasty.

  • Protein and main component alternatives: Substitute black eyed peas with lentils, chickpeas, or cannellini beans for a different texture and flavor that maintains high protein content.
  • For non-vegan options, add diced chicken or turkey breast to increase protein and create a richer, more filling meal.
  • Vegetable, sauce, and seasoning modifications: Swap carrots for sweet potatoes or butternut squash to add natural sweetness and creaminess to the soup.
  • Replace smoked paprika from other ideas with thyme or sage as in this recipe, or use chipotle powder for a spicier kick; adjust herbs based on what you have on hand.

These changes help tailor the soup to low-calorie or vegan diets, ensuring it’s packed with nutrients like iron and calcium. Remember, adjusting seasonings can make it just right for your taste, whether you’re a traveler trying new flavors or a senior seeking something light.

Mastering Black Eyed Peas Soup: Advanced Tips and Variations

Once you have the basics down, take your black eyed peas soup to the next level with some pro tips and creative twists. For example, this soup’s variations let you incorporate fire-roasted tomatoes or other proteins like chicken, adding depth to its rich vitamins A and C profile. Toasting the dried beans before cooking brings out nutty notes, enhancing the overall experience for food enthusiasts.

Pro Cooking Techniques

Use a slow simmer for even cooking, which helps the flavors meld perfectly with ingredients like thyme and sage. Always stir occasionally to prevent sticking, and consider blending part of the soup for a creamier texture without altering its hearty nature.

Flavor Variations

Experiment by adding curry powder for an exotic twist or fresh ginger for a zesty kick, building on the base of carrots, celery, and onion. These changes keep the soup adaptable while maintaining its 222 calories per serving packed with fiber and protein.

Presentation Tips and Make-Ahead Options

Serve in colorful bowls with a garnish of herbs for visual appeal, and prepare batches ahead for up to 5 days in the fridge or 3 months frozen. This makes it perfect for working professionals needing quick, nutritious meals on the go. Our quick meal prep tips can help you store and reheat it easily.

How to Store Black Eyed Peas Soup: Best Practices

Proper storage keeps your black eyed peas soup fresh and tasty, whether you’re saving leftovers for up to 5 days or freezing for longer. This hearty dish, full of nutrients like calcium and iron, stays delicious when handled right, making it ideal for students and busy families. Always cool the soup completely before storing to maintain its appealing texture and flavor from ingredients like kale and thyme.

Storage MethodDurationTips
RefrigerationUp to 4 daysUse an airtight container to keep flavors intact; recheck for freshness before eating.
FreezingUp to 3 monthsPortion into freezer-safe bags; thaw overnight in the fridge for best results.
ReheatingN/AGently warm on the stove, adding broth if needed; stir to ensure even heating.

These practices make meal prep straightforward, aligning with the soup’s quick 35-minute preparation time. For more on healthy eating, visit Black Eyed Peas Nutrition to learn about its benefits.

Black Eyed Peas Soup

FAQs: Frequently Asked Questions About Black Eyed Peas Soup

What ingredients do I need to make Black-Eyed Pea Soup?

To make Black-Eyed Pea Soup, you’ll need black-eyed peas (either canned or dried), a cooking oil like olive or avocado oil, diced carrots, celery, onions, and minced garlic. For seasoning, thyme, ground sage, tomato paste, bay leaf, salt, and pepper are commonly used. Chicken broth or vegetable broth forms the soup base, and adding greens such as kale, collard, or turnip greens enhances the flavor and nutrition. These ingredients combine to create a hearty, flavorful soup.

Can I use dried black-eyed peas instead of canned, and how should I prepare them?

Yes, dried black-eyed peas can be used, but they require soaking before cooking. Soak the dried peas in water overnight or use a quick soak method by boiling them for a few minutes and then letting them sit covered for an hour. After soaking, drain and rinse the peas, then increase the soup’s cooking time by approximately 20 minutes to ensure the peas soften properly.

How can I make Black-Eyed Pea Soup creamy without changing its flavor?

To create a creamy texture, stir in one cup of heavy cream or about four ounces of room-temperature cream cheese at the end of cooking. Add it gradually over low heat while stirring to blend smoothly into the soup without curdling. This method adds richness while maintaining the original soup flavors.

What are good alternatives to kale in this soup, and how do I prepare them?

If you don’t have kale, collard greens or turnip greens are excellent substitutes. Thoroughly wash the greens, remove tough stems, and chop them into bite-sized pieces. Add the greens to the pot before bringing the soup to a boil since they need slightly longer cooking time to become tender and integrate well with the other ingredients.

How should I store and reheat leftover Black-Eyed Pea Soup safely?

Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to five days or freeze it for up to three months. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally until hot, or use a microwave at one-minute intervals, stirring between each cycle to heat evenly without overheating.
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Black Eyed Peas Soup

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🍲 Experience the comforting taste of the South with this hearty black-eyed pea soup that delivers rich, traditional flavors and perfect nutrition in every warming spoonful
🥄 Master the art of Southern cooking with this simple yet flavorful soup that brings together tender vegetables, savory broth, and protein-packed peas for a satisfying meal any time of year

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

– 2 cans of 15-ounce black-eyed peas (drained) or ½ pound dried beans

– 1 tablespoon avocado oil (or olive oil)

– 1 cup chopped carrots (approximately 2 long carrots)

– ½ cup diced yellow onion

– 2 medium chopped celery ribs

– 1 tablespoon minced garlic

– 1 teaspoon thyme

– ¼ teaspoon ground sage

– 2 tablespoons tomato paste

– 4 cups chicken broth (or vegetable broth)

– 1 bay leaf

– ½ teaspoon salt

– ¼ teaspoon pepper

– 2 cups finely chopped kale (or turnip greens or collard greens)

Instructions

1-First, rinse the dried black eyed peas if using and consider soaking them for better digestibility, though canned ones work fine drained. In a large pot, heat the 1 tablespoon of avocado oil over medium heat and sauté the 1 cup chopped carrots, 2 medium chopped celery ribs, and ½ cup diced yellow onion for 5 minutes to build a flavorful base. Add 1 tablespoon minced garlic, 1 teaspoon thyme, and ¼ teaspoon ground sage, stirring well, then mix in 2 tablespoons tomato paste and cook for 2 to 3 minutes until it’s fully incorporated.

2-Gradually stir in 4 cups chicken or vegetable broth to blend everything smoothly, then add 1 bay leaf, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the mixture to a boil, reduce the heat, and toss in the black-eyed peas and 2 cups finely chopped kale. Cover and simmer for 20 minutes or until the carrots are tender, creating a hearty soup rich in vitamins A and C. This method ensures a delicious result that’s easy to adapt, like adding proteins for extra satisfaction.

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Notes

🥬 For the best texture, add the kale during the last 10 minutes of cooking to prevent it from becoming too mushy while still allowing it to wilt properly
🍖 Transform this into a heartier meal by adding diced ham, cooked chicken, or smoked sausage during the last 5 minutes of simmering
🌿 Fresh herbs make a big difference – if using dried herbs, reduce the amount by half and add them earlier in the cooking process to allow flavors to develop

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop Cooking
  • Cuisine: Southern/American
  • Diet: Can be made vegetarian with vegetable broth

Nutrition

  • Serving Size: 2 cups
  • Calories: 222
  • Sugar: 8g
  • Sodium: 480mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 5mg

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