Spicy Black Eyed Pea Soup
Warm up your soul with this hearty and flavorful Spicy Black Eyed Pea Soup, a comforting one-pot wonder perfect for chilly evenings or anytime you're craving something cozy. Packed with tender black-eyed peas, vibrant vegetables, and a smoky blend of paprika, cumin, and cayenne pepper, this soup offers a satisfying kick that’s balanced by the earthiness of thyme and a touch of sweetness from diced tomatoes. Ready in under an hour, it's a healthy, plant-based meal that’s both easy to prepare and brimming with Southern-inspired charm. Serve it with a sprinkle of fresh parsley and a splash of hot sauce for added zest, and pair with crusty bread or cornbread to complete this wholesome, protein-rich dish. Ideal for meal prep or feeding a crowd, it’s a flavorful staple you’ll turn to time and time again!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Carrot, diced
- 2 Celery stalks, diced
- 1 14-ounce can Diced tomatoes (with juices)
- 4 cups Vegetable broth
- 3 cups Cooked black-eyed peas (or canned, drained and rinsed)
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 teaspoon Hot sauce (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, diced carrot, and celery. Cook for another 4-5 minutes, allowing the vegetables to soften slightly.
Add the diced tomatoes, vegetable broth, and cooked black-eyed peas to the pot. Stir to combine.
Season the soup with smoked paprika, cumin, cayenne pepper, dried thyme, salt, black pepper, and add the bay leaf.
Increase the heat to bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, allowing the flavors to meld.
Remove the bay leaf and taste the soup. Adjust the seasonings as needed.
Serve hot, garnished with fresh parsley and a dash of hot sauce if desired. Pair with crusty bread or cornbread for a complete meal.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 49.8 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4843 mg | 103% | |
*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.
