Black-Eyed Pea Soup

By Rachel Cooks

Ingredients

1 lb. dried black-eyed peas ((or canned, see notes))
1 tablespoon olive oil
1 cup diced onion ((1 medium onion))
1 cup diced carrots ((2 medium carrots))
1 cup diced celery ((2 stalks))
1 teaspoon kosher salt
¼ teaspoon coarse ground black pepper
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes, or to taste ((optional))
4 cups vegetable broth ((I use low sodium))
1 cup water
1 can (14.5 oz.) petite diced tomatoes, undrained
2 bay leaves
3 cups chopped greens such as kale or collard greens ((see note))
optional garnish: chopped parsley, sliced green onions, or hot sauce

Prep Time15mins
Cook Time75mins
Servings6

Instructions

Sort and rinse the peas. Soak them overnight in water or use the quick soak method (refer to package directions). If you are using canned beans, refer to the notes below.

Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Sauté for 5 to 7 minutes, stirring occasionally, or until the onions are translucent and vegetables are starting to soften.

Add garlic and cook for another minute, stirring, or until fragrant.

Stir in the smoked paprika, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute to toast the spices.

Add broth, water, black-eyed peas, diced tomatoes (with their juice), and bay leaves. Stir to combine and increase heat to high. Bring the soup to a boil. (It takes about 15 minutes to come to a boil.)

Reduce the heat to low, cover the pan, and simmer for 45 to 50 minutes, stirring occasionally, or until the beans are tender. If the beans are older, they may take longer to get tender.

Stir in the chopped greens and cook for an additional 15 minutes, or until the greens are tender.

Remove the bay leaf. Taste and adjust seasoning with salt and black pepper as needed. Add more water or broth if it is too thick.

Serve the soup garnished with chopped parsley, sliced green onions, or a drizzle of hot sauce, if desired.