Black Eyed Pea Chowder
Cozy up with a hearty bowl of Black Eyed Pea Chowder, a soul-soothing, protein-packed recipe perfect for chilly days. With tender black-eyed peas simmered alongside a vibrant medley of fresh vegetables, flavorful aromatics, and warm spices like smoked paprika and cumin, this one-pot dish is the epitome of comfort food. The addition of diced tomatoes and a bay leaf deepen the broth’s complexity, while a garnish of fresh parsley adds a pop of color and brightness. Naturally vegan and loaded with wholesome ingredients, this satisfying chowder is easy to prepare and pairs beautifully with crusty bread or cornbread. Whether you're seeking a nourishing weeknight dinner or an impressive option for guests, Black Eyed Pea Chowder truly delivers on bold flavor and wholesome goodness.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 Red bell pepper, diced
- 3 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 15-ounce can Diced tomatoes (canned)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Rinse the dried black-eyed peas under running water and sort out any debris. Place the peas in a large bowl or pot, cover with water, and soak for 6-8 hours or overnight.
After soaking, drain and rinse the black-eyed peas. Set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
Pour in the vegetable broth and add the diced tomatoes (with their juices), smoked paprika, ground cumin, dried thyme, salt, black pepper, bay leaf, and soaked black-eyed peas. Stir well to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 45-50 minutes, or until the black-eyed peas are tender, stirring occasionally.
Remove the bay leaf from the pot and discard it. Taste the chowder and adjust the seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 13.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1139 mg | 24% | |
*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.
