Ingredients with Measurements:
- 1 pound dried black-eyed peas
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 6 cups chicken or vegetable broth
- 1 bay leaf
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
- Hot sauce, for serving
Special Equipment Needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Rinse the black-eyed peas and soak them overnight in a large bowl of water.
2. Drain and rinse the soaked peas and set them aside.
3. In a large pot or Dutch oven, heat the olive oil over medium heat.
4. Add the onion, celery, and carrots and cook until they are soft, about 5-7 minutes.
5. Add the garlic, thyme, smoked paprika, cumin, and cayenne pepper and cook for another minute.
6. Add the soaked black-eyed peas, broth, and bay leaf to the pot and bring to a boil.
7. Reduce the heat to low and simmer for 45-60 minutes, or until the peas are tender.
8. Remove the bay leaf and use an immersion blender or regular blender to puree about half of the soup.
9. Season with salt and black pepper to taste.
10. Stir in the chopped parsley and serve hot with hot sauce on the side.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 227
Fat: 3g
Carbohydrates: 38g
Fiber: 12g
Protein: 14g
Substitutions for ingredients:
- You can use canned black-eyed peas instead of dried, but reduce the cooking time to 20-30 minutes.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
Variations:
- Add diced ham or bacon to the soup for a meatier version.
- Add chopped collard greens or kale to the soup for extra nutrition and flavor.
- Use different spices, such as chili powder or curry powder, to change up the flavor profile.
Tips and Tricks:
- Soaking the black-eyed peas overnight will help them cook faster and more evenly.
- Pureeing half of the soup will give it a creamier texture without adding any cream.
- Serve the soup with cornbread or crusty bread for a complete meal.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 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 with a drizzle of olive oil and a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley, hot sauce, croutons, or grated cheese.
Pairings:
Cornbread, crusty bread, or a side salad.
Suggested Side Dishes:
Collard greens, roasted sweet potatoes, or mac and cheese.
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 or let it simmer for longer to thicken.
Food Safety Advice:
- Make sure to soak the black-eyed peas overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover soup in the refrigerator and reheat it thoroughly before eating.
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 this soup as a main dish with a side of cornbread or crusty bread.
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Taste: Savory, Tangy, Smoky, Hearty, Comforting