Name: Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Tbsp. California Olive Ranch Extra-Virgin Olive Oil; 1 medium onion (diced); 2 garlic cloves (minced); 4 celery ribs (diced); 4 medium carrots (rounded); 4 kale leaves (chopped); 4 cups Kitchen Basics Organic Gluten-Free Vegetable Stock; 3 cans Eden Foods Organic Black-Eyed Peas (or Shiloh Farms Organic Black-Eyed Peas for dry beans*); 1 can Bionaturae Organic Diced Tomatoes; 1 tsp. Redmond Real Salt Ancient Kosher Sea Salt (or to taste); 1 tsp. Frontier Co-Op Organic Paprika; 1 tsp. Frontier Co-Op Organic Onion Powder; 1 tsp. Frontier Co-Op Organic Garlic Powder; ¼ tsp. Frontier Co-Op Organic Fine Grind Black Pepper (or to taste)

Do you have healthy diet goals, yet still crave unhealthy comfort food? We’ve got a solution! Here’s a dish that’s comforting, warm and healthy – all at the same time! This delicious black-eyed pea soup is a nutritious, super-comforting meal for cold winter days and beyond. Made with hearty organic black-eyed peas and fresh vegetables like kale, carrots and celery, this soup is full of vitamins that will give you the nutrients you need while tasting great at the same time.

Homemade Black Eyed Pea Vegetable Soup in Bowl | Vitacost.com/Blog

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Black-Eyed Pea Soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Calories 280 kcal

Ingredients

2 Tbsp. California Olive Ranch Extra-Virgin Olive Oil
1 medium onion diced
2 garlic cloves minced
4 celery ribs diced
4 medium carrots rounded
4 kale leaves chopped
4 cups Kitchen Basics Organic Gluten-Free Vegetable Stock
3 cans Eden Foods Organic Black-Eyed Peas or Shiloh Farms Organic Black-Eyed Peas for dry beans*
1 can Bionaturae Organic Diced Tomatoes
1 tsp. Redmond Real Salt Ancient Kosher Sea Salt or to taste
1 tsp. Frontier Co-Op Organic Paprika
1 tsp. Frontier Co-Op Organic Onion Powder
1 tsp. Frontier Co-Op Organic Garlic Powder
¼ tsp. Frontier Co-Op Organic Fine Grind Black Pepper or to taste

Instructions

In soup pot over medium heat, add olive oil. Add onions and sauté for about 5 minutes until the onions are translucent. Add garlic, celery and carrots and cook for another 5 minutes until vegetables start to get soft.
Add vegetable broth, black eyed peas, diced tomatoes and spices (salt, paprika, onion powder, garlic powder, black pepper) and cook on medium to low heat for about 30 minutes until vegetables are soft.
Add kale leaves and cook for another 10 minutes or until greens are soft and cooked.
Serve warm with bread or cornbread. Leftovers can be refrigerated in an airtight container for about 5 days. You can also freeze leftovers to use later.

Recipe Notes

*Dry black-eyed pea option: Not into canned beans? Cook your own at home! Soak black eyed peas overnight or for around 6 to 8 hours. Drain water and rinse beans. Transfer beans to pot, add enough water to cover the peas and cook for about 40 mins to 1 hour, until beans are soft.
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Nutrition Facts

Black-Eyed Pea Soup

Amount Per Serving (1 g)

Calories 280 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 761mg32%

Potassium 927mg26%

Carbohydrates 47g16%

Fiber 13g52%

Sugar 11g12%

Protein 15g30%

Vitamin A 8647IU173%

Vitamin C 47mg57%

Calcium 133mg13%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.