I planned to post this black-eyed pea soup on January 1st. I usually have an open house that day and lentil soup is served, to ensure abundance and prosperity on the New Year. When I learned that Americans eat black-eyed peas for the same purpose, I decided to saved this recipe to post it on New Year’s Day…
But it happens that, that very day, I woke up kind of philosophical and rather than posting a recipe, I decided to write my reflections on 2013, proving, one more time, that blogging is more a mood thing than a planned one.
That’s the reason this so delicious soup came late… But since better late than never, here I go with a soup that is good for your tummy and your soul.
As it has only a few tablespoons of olive oil, it’s super light. It’s very nutritious because black-eyed peas are one of those super foods that we should incorporate into our diet on a regular basis (OMG, am I sounding like an old lady or what?)
One serving (half a cup) has only 70 calories and contains no fat or cholesterol and It has a high fiber content. So, go cool them and eat!
Black-eyed pea soup with bay leaves
Delight your taste buds with the savory goodness of Black-eyed Pea Soup infused with aromatic bay leaves. This hearty and wholesome soup reaches its peak of deliciousness when enjoyed the following day, making it the perfect dish to prepare in advance for a satisfying meal.
Servings: 8 people
Calories: 243kcal
Ingredients
- 1 pound package black-eyed peas
- 4 quarts water
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 3 garlic cloves minced
- 3/4 cup celery finely chopped
- 3/4 cup red bell pepper. finely chopped
- 1 cup carrot finely diced
- Coarse sea salt
- Freshly ground black pepper
Instructions
- The night before, soak the black-eyed peas in water. In the morning, rinse the peas.
- Put the black-eyed peas in fresh water to boil in a pot over high heat. Once they boil, reduce the heat to medium and cook for 30 minutes. Strain and dispose of the water.
- Add two more quarters of fresh water, cover the pot, and cook the peas over medium heat until they boil.
- In the meantime, put the oil in a skillet over medium heat and sauté the onions and garlic until tender, 5 minutes.
- Add the celery and cook for 3 more minutes.
- Add the red bell pepper and cook for 3 more minutes.
- Add the carrots and cook for 3 more minutes.
- Add the sofrito to the pot. Add salt, pepper, and bay leaves. Cook uncovered for 15 more minutes.
Nutrition
Nutrition Facts
Black-eyed pea soup with bay leaves
Amount Per Serving
Calories 243
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 53mg2%
Potassium 770mg22%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 6g7%
Protein 14g28%
Vitamin A 3182IU64%
Vitamin C 22mg27%
Calcium 93mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
This soup tastes better the following day.
Did you make this recipe?
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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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