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cajun black eyed pea soup

cajun black eyed pea soup

A rich, velvety, and bold Cajun-spiced black eyed pea soup that is quick to prepare, nutritious, and perfect for warming up any evening.
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Prep Time 15 minutes
Cook Time 45 minutes
Soak Time 1 minute
Total Time 1 hour
Servings: 8 people
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black-eyed peas soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons filé powder (optional, for flavor boost)
  • Chopped scallions for garnish

Equipment

  • Large Pot
  • Immersion Blender (Optional)

Method
 

  1. In a large pot, heat the **olive oil** over medium heat. Add the chopped **onion** and cook until softened, about 5 minutes.
    1 tablespoon olive oil, 1 onion
  2. Add the minced **garlic** and cook for an additional 1-2 minutes, until fragrant. Stir in the diced **red bell pepper** and cook for 2-3 minutes, until tender.
    3 cloves garlic, 1 red bell pepper
  3. Add the soaked and drained **black-eyed peas**, **diced tomatoes**, **vegetable broth**, **thyme**, **paprika**, and **cayenne pepper**. 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 paprika, 1/2 teaspoon cayenne pepper, Salt and pepper
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for **30-40 minutes**, or until the peas are tender.
  5. Use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer the soup to a regular blender and blend in batches, then return it to the pot.
  6. Taste and adjust the seasoning as needed. If desired, add **filé powder** for an extra boost of flavor.
    2 tablespoons filé powder
  7. Serve the **cajun black eyed pea soup** hot, garnished with chopped **scallions** and crusty bread on the side.
    Chopped scallions

Notes

Be sure to soak the peas overnight to reduce cooking time and ensure they're tender. Don't be afraid to experiment with spices and seasonings to suit your taste preferences. For an extra rich and creamy soup, try adding a splash of heavy cream or coconut milk towards the end of cooking time. This soup freezes well, making it great for meal prep.