Ingredients with Measurements:
- 1 pound dried black-eyed peas
- 6 cups chicken or vegetable broth
- 1 pound bacon, diced
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 bay leaves
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon apple cider vinegar
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the black-eyed peas and soak them in water overnight. Drain and rinse again.
2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the onion and celery to the pot and cook until softened, about 5 minutes. Add the garlic, thyme, smoked paprika, cayenne pepper, salt, and pepper, and cook for another minute.
4. Add the soaked black-eyed peas, chicken or vegetable broth, bay leaves, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and simmer for 1 to 1 1/2 hours, or until the peas are tender.
5. Remove the bay leaves and use an immersion blender to puree about half of the soup, or transfer half of the soup to a blender and puree until smooth. Return the pureed soup to the pot and stir to combine.
6. Stir in the apple cider vinegar and reserved bacon. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 to 1 1/2 hours
5. Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 436
- Fat: 21g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 28g
Substitutions for ingredients:
- You can use ham or sausage instead of bacon.
- You can use canned black-eyed peas instead of dried, but reduce the cooking time to 30 minutes.
Variations:
- Add chopped carrots and/or sweet potatoes to the soup for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of hot sauce or Worcestershire sauce for extra flavor.
Tips and tricks:
- Soaking the black-eyed peas overnight will help them cook faster and more evenly.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
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 individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Cornbread or crusty bread
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more of it until it reaches the desired consistency.
Food safety advice:
- Make sure to soak the black-eyed peas overnight and cook them thoroughly to avoid any potential foodborne illnesses.
Food history:
- Black-eyed peas are a staple in Southern cuisine, especially on New Year's Day, when they are said to bring good luck and prosperity.
Flavor profiles:
- Smoky, savory, and slightly spicy
Serving suggestions:
- Serve the soup as a main course with a side of cornbread or crusty bread.
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