Lubiya Sephardi Israeli Black Eyed Pea Soup
Warm your soul with Lubiya Sephardi Israeli Black-Eyed Pea Soup, a hearty and aromatic dish brimming with Mediterranean flavors. This traditional recipe combines tender black-eyed peas with a vibrant medley of sautéed onions, carrots, celery, and zesty spices like cumin, paprika, and turmeric, all simmered to perfection in a rich, savory broth. A splash of fresh lemon juice adds a refreshing tang, while the finishing touch of chopped parsley and dill brightens every bite. Naturally vegan and gluten-free, this comforting soup is as nourishing as it is flavorful. Perfect for cozy dinners or as a make-ahead meal, it pairs beautifully with crusty bread or a side of rice. Whether you're exploring Sephardic Jewish cuisine or seeking a wholesome twist on a classic, this black-eyed pea soup is a delicious way to savor the tastes of Israel.
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 medium Carrots (diced)
- 2 Celery stalks (diced)
- 2 tablespoons Tomato paste
- 1 teaspoon Cumin (ground)
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric (ground)
- 0.25 teaspoon Crushed red pepper (optional)
- 6 cups Vegetable stock (or water)
- 2 tablespoons Fresh parsley (chopped for garnish)
- 2 tablespoons Fresh dill (chopped for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice (freshly squeezed)
Instructions
Rinse the black-eyed peas thoroughly and place them in a bowl. Cover with cold water and soak overnight, or for at least 8 hours. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic, carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
Stir in the tomato paste, cumin, paprika, turmeric, and crushed red pepper (if using). Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the soaked and drained black-eyed peas to the pot. Pour in the vegetable stock (or water), stirring to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 60-75 minutes, or until the black-eyed peas are tender but not mushy. Stir occasionally and add more stock or water if needed.
Season the soup with salt and black pepper. Stir in the lemon juice for a bright, tangy finish.
Ladle the soup into bowls and garnish with fresh parsley and dill. Serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 31.9 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4647 mg | 99% | |
*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.
