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black eyed pea soup

Black eyed pea soup

A hearty, healthy, and flavorful black eyed pea soup, traditionally eaten for good luck, with aromatic vegetables and herbs, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black eyed peas sorted and rinsed
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 large carrot chopped
  • 1 large celery stalk chopped
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Chopped fresh herbs for garnish (optional)

Equipment

  • Large Pot or Dutch Oven
  • Immersion Blender (Optional)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and cook until the vegetables are tender, about 10 minutes.
    2 tablespoons olive oil, 1 large onion, 3 cloves garlic, 1 large carrot, 1 large celery stalk
  2. Add the dried black eyed peas, diced tomatoes, vegetable broth, thyme, and rosemary to the pot. Season with salt and pepper to taste.
    1 pound dried black eyed peas, 1 can diced tomatoes, 4 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and pepper
  3. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the black eyed peas are tender.
  4. Use an immersion blender to puree the soup to your desired consistency (smooth or chunky), or allow it to cool and puree it in a standard blender.
  5. Serve the soup hot, garnished with chopped fresh herbs (and a splash of vinegar or lemon juice for brightness, if desired).
    Chopped fresh herbs

Notes

Always sort through dried peas to remove debris. Do not overcook to avoid mushy texture. For an extra layer of flavor, add a ham hock or diced bacon/ham at the beginning. A splash of vinegar or lemon juice at the end brightens the flavor.