Vegetable and Black Eyed Pea Soup
Warm, hearty, and bursting with nourishing ingredients, this Vegetable and Black-Eyed Pea Soup is the perfect comfort food for any season. Packed with vibrant vegetables like carrots, celery, zucchini, and red bell pepper, paired with protein-rich black-eyed peas, this soup offers a wholesome meal in every spoonful. A medley of earthy spices—cumin, thyme, and bay leaf—infuses the broth with irresistible depth, while a splash of fresh lemon juice at the end brightens the dish. Ready in just over an hour, this one-pot recipe is ideal for meal prep or weeknight dinners, serving up to six. Best enjoyed with a slice of crusty bread, this vegetarian soup is as healthy as it is delicious—perfect to warm your soul and nourish your body alike.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 tablespoons Tomato paste
- 14 oz Diced tomatoes (canned)
- 6 cups Vegetable broth
- 1 cup Dried black-eyed peas
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh spinach, roughly chopped
- 1 tablespoon Lemon juice
Instructions
Rinse and sort the dried black-eyed peas to remove any debris. Soak them in a bowl of water for at least 4 hours or overnight, then drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced zucchini and tomato paste, and stir well to coat the vegetables in the paste.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Add the soaked black-eyed peas, bay leaf, dried thyme, ground cumin, salt, and black pepper to the pot.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45-55 minutes, or until the black-eyed peas are tender.
Discard the bay leaf and stir in the chopped spinach. Cook for an additional 3-4 minutes until the spinach is wilted.
Stir in the lemon juice for a bright, fresh flavor and adjust the seasoning with additional salt or pepper if needed.
Serve the soup hot in bowls with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7151 mg | 311% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 65.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 6441 mg | 137% | |
*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.
