Liberian Black-Eyed Pea Soup Recipe

Name: Liberian Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black-eyed peas; 2 garlic cloves (peeled ); 6 cups water, divided; 2 cups chopped onions; 1 cup diced celery; 2 tablespoons water; 1 pinch cayenne (more to taste ); 2 teaspoons ground allspice; 1 pinch dried thyme; 1 green bell pepper (or red, seeded and chopped ); 1 cup fresh corn kernels (or frozen) (optional); 1 cup sliced okra (fresh or frozen ); 2 cups chopped fresh collard greens (or kale or chard or spinach) (optional); 3 cups diced tomatoes with juice (28-ounce can); 1 tablespoon chopped fresh cilantro (optional, up to 2 ); salt & fresh ground pepper (to taste)

Servings: persons

1 cup dried black-eyed peas
2 garlic cloves (peeled )
6 cups water, divided
2 cups chopped onions
1 cup diced celery
2 tablespoons water
1 pinch cayenne (more to taste )
2 teaspoons ground allspice
1 pinch dried thyme
1 green bell pepper (or red, seeded and chopped )
1 cup fresh corn kernels (or frozen) (optional)
1 cup sliced okra (fresh or frozen )
2 cups chopped fresh collard greens (or kale or chard or spinach) (optional)
3 cups diced tomatoes with juice (28-ounce can)
1 tablespoon chopped fresh cilantro (optional, up to 2 )
salt & fresh ground pepper (to taste)

1
In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
2
Reduce the heat and simmer until tender, about 45 minutes.
3
Meanwhile, in a nonreactive soup pot, saute the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
4
Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
5
Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
6
Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
7
Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
8
When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
9
Add the black-eyed peas and their cooking liquid to the soup pot.
10
Stir in the cilantro, if using, and add salt and black pepper to taste.

299

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 16 ingredients. The key ingredients include: 1 cup dried black-eyed peas, 2 garlic cloves (peeled ), 6 cups water, divided, 2 cups chopped onions, and more.

Yes, Liberian 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.

Liberian Black-Eyed Pea Soup

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