Black-Eyed Pea And Vegetable Soup Recipe

Name: Black-Eyed Pea And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces black eyed peas dried; 1 tablespoon olive oil or sunflower oil; 2 onions mediums, finely diced; 1 garlic clove crushed; 2 carrots mediums, peeled & finely; 1 green bell pepper medium, finely diced; 2 zucchini sliced; 6 cups vegetable stock; salt; freshly ground black pepper; chopped parsley Freshly, to garnish

Servings: persons

6 ounces black eyed peas dried
1 tablespoon olive oil or sunflower oil
2 onions mediums, finely diced
1 garlic clove crushed
2 carrots mediums, peeled & finely
1 green bell pepper medium, finely diced
2 zucchini sliced
6 cups vegetable stock
salt
freshly ground black pepper
chopped parsley Freshly, to garnish

1
Soak the beans overnight in enough cold water to cover.
2
Drain.
3
Heat the oil in a large saucepan over medium heat.
4
Add the onion and cook until soft.
5
Add the garlic, carrots, bell pepper and zucchini and cook 2 minutes.
6
Add the stock and drained beans.
7
Boil 10 minutes.
8
Reduce heat, cover and simmer 50 minutes until the beans are tender.
9
Season with salt and pepper and serve sprinkled with chopped parsley.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces black eyed peas dried, 1 tablespoon olive oil or sunflower oil, 2 onions mediums, finely diced, 1 garlic clove crushed, and more.

Yes, Black-Eyed Pea And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea And Vegetable Soup

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