Description
A bold, comforting vegan soup with creamy peas, smoky spice, and a warming kick.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon cumin
- 1 bay leaf
- Salt & black pepper to taste
- Fresh cilantro or parsley for garnish
- 1 tablespoon lemon juice (optional)
Instructions
- Soak black-eyed peas overnight; drain and rinse.
- Sauté onion in olive oil until soft; add garlic and spices until fragrant.
- Stir in crushed tomatoes and cook for 2 minutes to deepen flavor.
- Add peas, broth, bay leaf, salt, and pepper.
- Simmer gently for 40–50 minutes until peas are tender.
- Adjust spice, finish with herbs and a squeeze of lemon.
Notes
- For a spicier soup, increase the amount of chili flakes.
- Can be served with crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 8 hours (soaking time)
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg