Indulge in the wholesome goodness of our delectable Vegan Black-Eyed Pea Soup, a robust and nutritious dish that seamlessly blends hearty black-eyed peas with an array of vibrant vegetables and aromatic spices. Perfect for both chilly evenings and health-conscious palates, this soup offers a symphony of flavors that will leave you satiated and invigorated.
Ingredients and Preparation: To commence this culinary journey, gather 1 cup of dried black-eyed peas, soaked overnight for optimal tenderness. In a large pot, sauté a meticulously chopped onion and garlic in a tablespoon of premium olive oil until they achieve a delightful translucence. The vegetable medley, comprising diced carrots, celery, and bell pepper, follows suit, creating a colorful canvas of freshness. Introduce a can of diced tomatoes, six cups of rich vegetable broth, and a harmonious blend of smoked paprika, cumin, thyme, salt, and pepper, elevating the soup’s depth of flavor. A solitary bay leaf imparts a subtle, earthy essence to the simmering concoction.
Simmering Perfection: Allow the soup to gracefully simmer for 45-50 minutes, allowing the black-eyed peas to absorb the rich medley of flavors and attain a delectable tenderness. The kitchen will soon be filled with the enticing aroma of this savory creation. As a final touch, add two cups of nutrient-packed kale or spinach, infusing the soup with vibrant greens that contribute both texture and health benefits. The inclusion of these leafy wonders ensures a visually appealing presentation while enhancing the soup’s nutritional profile.
Finishing Touches: Elevate your Vegan Black-Eyed Pea Soup with a burst of citrusy freshness. Squeeze the juice of a lemon into the pot, providing a zesty counterpoint to the robust flavors. Taste and adjust the seasoning as needed to achieve a perfect balance, transforming this dish into a culinary masterpiece.
Presentation and Serving: Serve the soup piping hot, allowing its enticing aroma to whet your appetite. Consider garnishing each bowl with a sprinkle of fresh parsley, not only for an aesthetic touch but also to introduce a hint of herbaceous brightness. This meticulously crafted Vegan Black-Eyed Pea Soup is not just a meal; it’s an experience, satisfying your senses and promoting a wholesome, plant-based lifestyle.
Embrace the nourishing embrace of our Vegan Black-Eyed Pea Soup, a symphony of flavors and textures that redefine plant-based gastronomy. With every spoonful, savor the wholesome goodness that this culinary creation promises—delicious, nutritious, and undeniably satisfying.
Vegan Black eyed pea soup
- 1 cup dried black-eyed peas, soaked overnight and drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1 bay leaf
- 2 cups kale or spinach, chopped
- Juice of 1 lemon
- Fresh parsley for garnish (optional)
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the diced carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables start to soften.
- Add the soaked and drained black-eyed peas to the pot, along with the diced tomatoes, vegetable broth, smoked paprika, cumin, thyme, salt, pepper, and bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes or until the black-eyed peas are tender.
- Add the chopped kale or spinach to the soup and simmer for an additional 5 minutes until the greens are wilted.
- Remove the bay leaf and stir in the lemon juice. Adjust the seasoning if necessary.
- Serve the soup hot, garnished with fresh parsley if desired.