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black eyed pea soup

Heartwarming Black Eyed Pea Soup

A quick, healthy, and flavorful soup recipe with tender black eyed peas, aromatic vegetables, and smoked paprika for depth, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black eyed peas sorted and rinsed
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 can diced tomatoes
  • 4 cups vegetable broth high-quality recommended
  • 2 tablespoons olive oil
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced red bell pepper, carrots, and celery, and cook until the vegetables are tender, about 10 minutes.
    2 tablespoons olive oil, 1 onion, 3 cloves garlic, 1 red bell pepper, 2 carrots, 2 celery stalks
  2. Add the sorted and rinsed black eyed peas, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper. Stir well to combine.
    1 pound dried black eyed peas, 1 can diced tomatoes, 4 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, Salt and pepper
  3. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the black eyed peas are tender.
  4. Adjust seasoning as needed before serving hot, potentially with a splash of cream/coconut milk for richness.

Notes

Sorting and rinsing the peas is essential. The cooking time assumes the peas were not pre-soaked; soaking overnight will reduce the simmering time. For a creamier soup, puree a portion of the soup with an immersion blender before serving, or stir in a splash of heavy cream or coconut milk at the end.