Ingredients with Measurements:
- 1 pound dried black-eyed peas
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or blender
Step-by-step instructions:
1. Rinse the black-eyed peas and soak them overnight in a large bowl of water.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots, and sauté until the vegetables are soft and fragrant, about 5 minutes.
3. Add the garlic and sauté for another minute.
4. Drain the soaked black-eyed peas and add them to the pot. Pour in the chicken or vegetable broth, bay leaf, thyme, smoked paprika, cumin, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the black-eyed peas are tender.
6. Remove the bay leaf and use an immersion blender or transfer the soup to a blender to puree until smooth.
7. Taste and adjust the seasoning as needed. Stir in the chopped parsley.
8. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 10 minutes (plus overnight soaking time)
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 16g
Substitutions for ingredients:
- You can use canned black-eyed peas instead of dried, but reduce the cooking time to 15-20 minutes.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
Variations:
- Add diced ham or sausage for a meaty version.
- Add chopped kale or spinach for extra nutrition.
- Top with croutons or grated cheese for added texture and flavor.
Tips and tricks:
- Soaking the black-eyed peas overnight will help them cook faster and more evenly.
- Use an immersion blender for easier and safer blending.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a lemon wedge on the side.
- Garnish with chopped parsley or croutons.
Pairings:
- Serve with crusty bread or cornbread on the side.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to soak the black-eyed peas overnight and cook them thoroughly to avoid any risk of food poisoning.
Food history:
- Black-eyed peas are a staple in Southern cuisine and are often eaten on New Year's Day for good luck.
Flavor profiles:
- This soup is savory, smoky, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish or starter.
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Taste: Savory, Tangy, Smoky, Earthy, Herbaceous