Black-Eyed Pea Soup Recipe

Name: Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 3/4 cups finely chopped onions; 1 tablespoon minced garlic; 2 15-ounce cans black-eyed peas, drained; 2 1/4 cups low-salt chicken broth; 2 8-ounce cans tomato sauce; 2 1/2 teaspoons dried oregano; Large pinch of cayenne pepper; 1 teaspoon red wine vinegar; Freshly grated Parmesan cheese

Servings: persons

2 tablespoons olive oil
2 3/4 cups finely chopped onions
1 tablespoon minced garlic
2 15-ounce cans black-eyed peas, drained
2 1/4 cups low-salt chicken broth
2 8-ounce cans tomato sauce
2 1/2 teaspoons dried oregano
Large pinch of cayenne pepper
1 teaspoon red wine vinegar
Freshly grated Parmesan cheese

1
Heat olive oil in heavy large pot over medium heat.
2
Add onions and garlic and saute until onions are golden and tender, about 8 minutes.
3
Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer.
4
Simmer 15 minutes to blend flavors.
5
Mix in vinegar.
6
Season to taste with salt and pepper.
7
(Can be prepared up to 1 day ahead.
8
Cover and refrigerate.
9
Bring to simmer before serving.)
10
Ladle soup into bowls.
11
Sprinkle with Parmesan cheese and serve.

419

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 3/4 cups finely chopped onions, 1 tablespoon minced garlic, 2 15-ounce cans black-eyed peas, drained, and more.

Yes, Black-Eyed Pea 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 Soup

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