Black-Eyed Pea Tomato Soup
A hearty and flavorful black-eyed pea tomato soup featuring tender peas, fresh vegetables, and herbs, perfect for a comforting vegetarian meal or when craving wholesome flavors.
Ingredients
Instructions
- Soak black-eyed peas overnight.
- Rinse black-eyed peas with cold water.
- Cook soaked black-eyed peas in 4 cups cold water until tender, approximately 10 minutes.
- Saute chopped onion in olive oil.
- Combine cooked peas, sauteed onions, chopped celery, chopped carrots, tomatoes, chicken stock, and parsley in a saucepan.
- Simmer until carrots are tender, seasoning with salt and pepper to taste.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf or smoked paprika while simmering. If black-eyed peas are unavailable, you can substitute with canned chickpeas. For a vegetarian version, replace chicken stock with vegetable broth. You can also add diced bell peppers for extra color and nutrition. Remember to soak the peas overnight to ensure they cook evenly.
Serving Suggestions
This Black-Eyed Pea Tomato Soup pairs beautifully with crusty bread or a side salad for a complete meal. Consider serving it alongside a light appetizer like bruschetta or stuffed mushrooms. For a hearty touch, top each bowl with a dollop of sour cream or a sprinkle of crumbled feta cheese. It's perfect for cozy gatherings or a comforting weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over medium heat until heated through, adding a splash of water if it has thickened. You can also freeze the soup for up to 3 months; just let it cool completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea Tomato Soup contains roughly 929 calories, with 83g protein, 154g carbohydrates, and 19g fat. It is an excellent source of vitamin C (656% of the Daily Value), dietary fiber (339% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1373mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried black-eyed peas instead of canned?
Yes, dried black-eyed peas work great in this recipe! Just be sure to soak them overnight and cook them until tender before adding to the soup. This will enhance their flavor and texture, making the dish even more enjoyable.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes while sautéing the onions. You could also serve the soup with hot sauce on the side for those who prefer to adjust the spice level to their liking.
Is this soup suitable for meal prep?
Absolutely! This soup is perfect for meal prep as it stores well and flavors improve over time. Just make sure to cool it completely before storing in individual portions. It can easily be reheated for a quick and nutritious meal throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).