Ingredients
Equipment
Method
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and cook until the vegetables are tender, about 5 minutes.2 tablespoons vegetable oil, 1 large onion, 3 cloves garlic, 1 large bell pepper
- Add the thyme, oregano, cayenne pepper, paprika, salt, and black pepper, and cook for 1 minute, stirring constantly to toast the spices.2 teaspoons dried thyme, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the soaked black-eyed peas, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the peas are tender.1 cup dried black-eyed peas, 2 cups vegetable broth, 1 can diced tomatoes
- Use an immersion blender to puree the gumbo to your desired consistency. Alternatively, you can transfer the gumbo to a blender and blend in batches, then return it to the pot.
- Taste and adjust the seasoning as needed. If the gumbo is too thick, add a little water. If it's too thin, simmer it for a few more minutes to reduce the liquid. Stir in the filé powder now if using.2 tablespoons filé powder
- Serve the gumbo hot, garnished with chopped scallions and crusty bread on the side, if desired.Chopped scallions and crusty bread
Notes
Soak the black-eyed peas overnight to reduce cooking time. Use a high-quality vegetable broth for depth of flavor. If you omit the filé powder, you can use a combination of dried thyme and oregano for a similar savory profile. The soup can be served chunky or pureed.