How To Make African Black-eyed Pea Soup
A hearty soup with black-eyed peas, vegetables, and flavorful spices.
Serves:
Ingredients
- 1 cup dried black-eyed peas, soaked overnight
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 4 cups vegetable broth
- salt and pepper to taste
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the carrots, celery, and red bell pepper and cook for 5 more minutes.
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Stir in the cumin, paprika, and cayenne pepper and cook for 1 minute.
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Drain and rinse the black-eyed peas and add them to the pot along with the vegetable broth.
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Bring to a boil, then reduce heat and let simmer for 30 minutes or until the peas are tender.
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Season with salt and pepper to taste.
Nutrition
- Calories : 263 kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 1007mg
- Total Carbohydrates : 39g
- Dietary Fiber : 12g
- Sugar : 8g
- Protein : 10g
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