Description
A cozy, nourishing vegan soup with tender black-eyed peas simmered in a richly spiced tomato broth.
Ingredients
Scale
- 1 cup black-eyed peas
- 4 cups vegetable broth
- 1 can (14 oz) tomato base (tomatoes or tomato sauce)
- 1 onion, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley or cilantro (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat; sauté onion until soft.
- Add garlic, carrots, celery, and bell pepper; cook until fragrant and slightly tender.
- Stir in smoked paprika, cumin, salt, and pepper.
- Add tomatoes, vegetable broth, bay leaf, and black-eyed peas.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer uncovered until vegetables are tender and flavors meld.
- Remove bay leaf, garnish with fresh herbs, and serve hot.
Notes
- For a spicier version, add red pepper flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg