Black Eyed Pea Soup
Make this black eyed pea soup as a healthy lunch or dinner. This vegan recipe only takes 20 minutes to make, and is packed with flavor and colors.
Servings: 4
Calories: 256kcal
Ingredients
- 2 15 oz cans black eyed peas
- 1 15 oz can diced tomatoes
- 2 carrots
- ½ cup macaroni (optional)
- 1 onion
- 2 sticks of celery
- 3 garlic cloves
- 4 cups vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- ¼ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Peel and dice the carrots, and dice the onion and celery. Grate or finely chop the garlic.
- Add the olive oil to a large pot, and add the onion, carrot and celery. Saute on medium heat for a few minutes, or until the onion has softened.
- Then, add garlic and all the seasoning to the pot. Sauté for another minute.
- Finally, add all remaining ingredients, cover the pot with a lid and bring it to a simmer. Stir occasionally, and allow the soup to simmer for about 10 minutes, or until the macaroni and vegetables have softened to your liking. Serve immediately.
Video
Notes
- You can store leftover black eyed pea soup in a refrigerator for up to 5 days, or freeze it for up to 6 months.
- The pasta tends to absorb liquid from the soup over time. If you plan on having leftovers, you can cook the macaroni separate, and only add it to each individual bowl as you serve the soup. This will allow the soup to retain its consistency. Alternatively, omit the pasta altogether!
Nutrition
Calories: 256kcal | Carbohydrates: 50g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 1295mg | Potassium: 757mg | Fiber: 11g | Sugar: 12g | Vitamin A: 5975IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 5mg