Black-Eyed Pea and Vegetable Soup

Black-Eyed Pea and Vegetable Soup

The earthy, starchy flavor of black-eyed peas makes these easy-to-grow and versatile legumes a favorite staple of Southern American kitchens, where they're often cooked with a little hot seasoning and served with collard greens. Easily digestible, these attractive beans are also an excellent source of calcium, magnesium, potassium, folate, and vitamin A. This very simple soup is a healthy elaboration of traditional Southern black-eyed pea dishes, and makes a warming and hearty part of almost any meal.


Black-Eyed Pea and Vegetable SoupBlack-Eyed Pea and Vegetable Soup
Recipe by
Published on January 22, 2008

Simple, earthy and comforting black-eyed pea soup with vegetables and a gentle seasoning

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Ingredients:
  • 1 1/2 cups dried black-eyed peas
  • 1 tablespoon olive oil
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium onions, chopped
  • 2 cloves garlic, minced or crushed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 cups vegetable stock
  • 1/2 lb (450 g) collard greens, kale, chard or spinach, trimmed and cut into wide strips
  • juice of 1 lemon (3 tablespoons)
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • fresh ground black pepper
Instructions:
  • Rinse the black-eyed peas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low and cover. Simmer for 30 to 40 minutes or until the beans are plump and tender but not falling apart.

  • Remove from heat and drain, reserving 1 cup of the cooking liquid. Mash about a third of the beans in a bowl with a potato masher, and set aside with the unmashed beans.

  • Heat the oil in a large saucepan or soup pot over medium heat. When hot, toss in the carrots, celery, onion, garlic, bay leaves and thyme. Sauté the vegetables, stirring occasionally, until they are softened, about 8 to 10 minutes.

  • Add the black-eyed peas, a reserved cup of their cooking liquid, and the vegetable stock. Bring to a boil, then lower the heat to moderately low and simmer for 20 minutes, covered.

  • Stir in the greens, cover again, and continue to simmer for another 10 minutes or until the greens have turned dark in colour and are just wilted.

  • Finally, stir in the lemon juice, salt, paprika and cayenne. Bring up the temperature slightly and simmer for just a couple of minutes more to let the flavors mingle.

  • Discard the bay leaves, season with black peper, and serve hot as part of any lunch or dinner.

Makes 6 to 8 servings
Black-Eyed Pea and Vegetable Soup

10 comments:

Joanna said...

FABULOUS - thanks for sharing

Joanna

Johanna said...

Looks fantastic - lovely colours and flavours. I love black eyed peas but just don't cook with them enough. Your post makes me think I should!

Lisa said...

Johanna;

It was a really nice soup. I encourage you to try it! I too don't cook with black-eyed peas as much as I would like.

TBC said...

That is just perfect for the weather we are having!
I too just posted a bean-veg soup recently.

meeso said...

I love bean dishes, and black-eyed peas are so good! This looks great!

Lisa said...

TBC;

Is it freezing cold where you are too?

Meeso;

If you like bean dishes, then you will love this healthy soup! Thanks for stopping by.

rhid said...

This looks so good! Warm and hearty. I just looked at your blog (thank you for trying the beetroot cake) and am glad I found it (a fellow veg) - I need inspiration sometimes and this blog has plenty!

Nandita said...

looks absolutely hearty and filling Lisa, will surely try this soon!!

LisaRene said...

I'm glad you used collard greens. They are not utilized enough and it's a shame. This is my kind of soup!

Ann said...

I do love green in my soup. This is a classic combination and looks delicious!