Smoky Black Eyed Pea Soup
A hearty and flavorful soup packed with nutrients and a smoky touch from paprika, perfect for any season.
Ingredients
Main Ingredients
- 1 cup black-eyed peas Rinse and drain if using canned
- 1 cup collard greens, chopped
- 1 carrot, diced
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth Ensure it's gluten-free if necessary
- 1 can (14 oz) diced tomatoes
Spices
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional) For added heat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Preparation
- Rinse and drain the black-eyed peas.
- In a large pot, sauté the onion, garlic, carrot, and celery until softened.
Cooking
- Add the black-eyed peas, collard greens, diced tomatoes, vegetable broth, and spices including thyme, oregano, basil, smoked paprika, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the peas are tender.
- Adjust seasoning to taste and serve warm.
Notes
Serve hot in bowls, pairs well with crusty bread or rice. For a creamier soup, blend half and mix it back in. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 4gSaturated Fat: 0.5gSodium: 800mgFiber: 10gSugar: 6g