Curried Black-Eyed Pea Soup Recipe

Name: Curried Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried black-eyed peas; 5 bacon slices; 1 medium onion; 2 celery ribs; 1/4 teaspoon cayenne; 1/2 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/4 teaspoon dried hot red pepper flakes; 6 cups chicken broth; 3 tablespoons chopped fresh coriander leaves

Servings: persons

1 1/4 cups dried black-eyed peas
5 bacon slices
1 medium onion
2 celery ribs
1/4 teaspoon cayenne
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon dried hot red pepper flakes
6 cups chicken broth
3 tablespoons chopped fresh coriander leaves

1
Quick-soak black-eyed peas.
2
Coarsely chop bacon and finely chop onion.
3
Thinly slice celery crosswise.
4
In a 5-quart kettle cook bacon over moderate heat, stirring occasionally, until golden, about 10 minutes.
5
Add onion, celery, and spices and cook, stirring occasionally, until onion is softened.
6
Add peas and broth and simmer, uncovered, until peas are tender, about 20 minutes.
7
Season soup with salt and pepper.
8
In a blender puree 2 cups soup until smooth (use caution when blending hot liquids).
9
Stir puree and coriander into soup remaining in kettle.

1349

kcal

Calories

Fat

Carbs

162

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: 1 1/4 cups dried black-eyed peas, 5 bacon slices, 1 medium onion, 2 celery ribs, and more.

Yes, Curried 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.

Curried Black-Eyed Pea Soup

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