Black Eyed Pea Soup with Hamburger
Warm up with a hearty bowl of Black Eyed Pea Soup with Hamburger, a comforting and protein-packed recipe that’s perfect for busy weeknights or cozy weekends. This flavorful soup combines tender ground beef, nutrient-rich black-eyed peas, and a medley of diced vegetables like carrots, celery, and onions, all simmered in a savory broth seasoned with smoked paprika, cumin, and oregano. Ready in under an hour, this dish strikes the perfect balance between convenience and homemade flavor, with minimal prep time and maximum satisfaction. Serve it piping hot with a garnish of fresh parsley and a side of crusty bread for a wholesome, crowd-pleasing meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrot, diced
- 2 stalks Celery, diced
- 1 14-ounce can Canned diced tomatoes (with juice)
- 3 cups Cooked black-eyed peas (or 2 cans, drained and rinsed)
- 6 cups Beef or vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Drain any excess grease if necessary.
Add the diced onion, garlic, carrots, and celery to the pot. Stir and cook for 5 minutes, or until the vegetables begin to soften.
Stir in the diced tomatoes (and their juice), cooked black-eyed peas, and beef broth.
Add the oregano, cumin, smoked paprika, salt, black pepper, and bay leaf to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the flavors meld together.
Taste the soup and adjust seasoning as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 8494 mg | 369% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 34.9 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4932 mg | 105% | |
*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.
