Description
A hearty and nutritious black eyed peas soup.
Ingrédients
L'échelle
- 1 cup black eyed peas, dried
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Soak black eyed peas overnight in water.
- Drain and rinse the peas.
- In a pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic, cumin, and paprika. Stir for 1 minute.
- Add black eyed peas and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30-40 minutes until peas are tender.
- Season with salt and pepper.
- Serve hot, garnished with parsley.
Notes
- For a thicker soup, blend a portion of the soup and mix back in.
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for later use.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 180
- Sucre: 2g
- De Sodium: 400mg
- La graisse: 5g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 10g
- La protéine: 10g
- Le taux de cholestérol: 0mg
Mots-clés: black eyed peas soup, vegan soup, healthy soup, legume soup