Beef and Black Eyed Pea Soup
Warm, hearty, and brimming with vibrant flavors, this Beef and Black-Eyed Pea Soup is the ultimate comfort food for chilly days. Tender chunks of beef stew meat are seared to perfection before simmering alongside earthy black-eyed peas, sweet carrots, and flavorful celery in a rich, aromatic beef broth. A hint of paprika and dried thyme adds depth to this satisfying one-pot meal, while a touch of diced tomatoes infuses a subtle brightness. With minimal prep and slow-simmering magic, this soup develops incredible flavor as it cooks to perfection. Serve it hot, garnished with fresh parsley, for a wholesome dish that will delight your family and impress your dinner guests. Perfect for meal prepping or a cozy dinner, this hearty soup is packed with protein, fiber, and irresistible flavor!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Beef stew meat, cut into 1-inch cubes
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrot, sliced
- 2 Celery stalks, sliced
- 6 cups Beef broth
- 1 15-ounce can Canned diced tomatoes
- 1 cup Dried black-eyed peas, rinsed and drained
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, cooking for another 30 seconds until fragrant.
Add the sliced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally.
Return the browned beef to the pot with the vegetables.
Pour in the beef broth and diced tomatoes (including the juices).
Add the rinsed black-eyed peas, bay leaf, thyme, paprika, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, until the beef is tender and the black-eyed peas are cooked through.
Remove the bay leaf and taste the soup, adjusting the seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.3 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3626 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
