Black-eyed pea soup with bay leaves

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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.

Course: Soups

Cuisine: Gluten Free, Vegetarian, Venezuelan

Keyword: Venezuelan black-eyed pea soup recipe, Venezuelan sopa de frijolitos, Venezuelan vegetarian black-eyed pea soup

Servings: 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.

Notes

This soup tastes better the following day.

Nutrition