Description
A cozy, tomato-rich bowl packed with tender beans and vibrant vegetables.
Ingredients
Scale
- 2 cups cooked black-eyed peas (or 1 can, drained)
- 1 cup crushed tomatoes
- 1 carrot, diced
- 1 celery stalk, diced
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 3 cups vegetable broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in zucchini, smoked paprika, thyme, salt, and pepper.
- Pour in crushed tomatoes and vegetable broth; bring to a gentle boil.
- Add black-eyed peas and reduce to a simmer for 20–25 minutes.
- Taste and adjust seasoning. Garnish with fresh parsley and serve hot with crusty bread.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- 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: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg