Black-Eyed Pea Soup
Ingredients:
1 lb dried black-eyed peas, soaked overnight
6 cups vegetable broth
1 medium onion, chopped
2 garlic cloves, minced
1 large carrot, diced
2 celery stalks, diced
1 can 14.5 oz diced tomatoes
1/2 tsp ground cumin
1/4 tsp ground thyme
1/4 tsp smoked paprika optional
Salt and pepper to taste
2 tbsp olive oil
1 bay leaf
Instructions:
1 In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until softened, about 5-7 minutes.
2 Add the soaked black-eyed peas, vegetable broth, diced tomatoes, cumin, thyme, smoked paprika, and bay leaf. Stir to combine.
3 Bring the soup to a boil, then reduce heat to low and simmer, covered, for about 45 minutes to 1 hour, or until the peas are tender.
4 Season with salt and pepper to taste.
5 Serve hot and enjoy the comforting, hearty soup!
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