Black-Eyed Pea Soup is a heartwarming and hearty dish, deeply rooted in Southern tradition. Often enjoyed during New Year celebrations for good luck, this soup is not only comforting but also packed with flavor and nutrients. The subtle smokiness from the ingredients, combined with the rich texture of black-eyed peas, creates a dish that feels like a warm hug on a chilly day.
Ingredients
Scale:
1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon black pepper
Salt to taste
6 cups vegetable broth (or chicken broth)
1 can diced tomatoes (14.5 ounces)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, chopped (any color)
1 cup cooked ham, diced (optional)
Fresh herbs like parsley or cilantro for garnish (optional)
Instructions
If using dried peas, rinse them thoroughly and soak them overnight in water. If using canned, simply drain and rinse them well to remove excess sodium.
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
Stir in the smoked paprika, cumin, and black pepper, cooking for another minute until fragrant.
Add the soaked black-eyed peas (or canned), diced tomatoes, and vegetable broth to the pot. If using, add the diced ham at this stage.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30-40 minutes for dried peas or about 15 minutes for canned peas, until the peas are tender.
Taste the soup and add salt as needed. Adjust any spices according to your preference.
Ladle the soup into bowls and garnish with fresh herbs if desired. Enjoy warm!
