Description
A hearty black-eyed pea soup with chili for a comforting meal.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas and soak them overnight.
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, and bell pepper. Sauté until tender.
- Add the soaked black-eyed peas, diced tomatoes, vegetable broth, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Season with salt and pepper to taste. Serve hot.
Notes
- Adjust spice levels to your preference.
- Can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for later use.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: black-eyed pea soup, chili soup, vegan soup