Description
A quick and comforting black-eyed peas soup that’s packed with protein and fiber, perfect for a busy weeknight dinner.
Ingredients
- 2 cups frozen black-eyed peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
- Cooked rice (optional, for serving)
Instructions
- In a pot, add olive oil over medium heat.
- Add the chopped onion, minced garlic, and bell pepper. Sauté until softened and fragrant.
- Stir in smoked paprika, cumin, salt, and pepper.
- Toss in the frozen black-eyed peas and pour in the vegetable broth, bringing everything to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes, or until the peas are heated through and slightly tender.
- Serve as a warming soup or over cooked rice.
Notes
For added richness, consider a splash of apple cider vinegar or lemon juice just before serving. This soup freezes beautifully, so feel free to make a double batch!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American