One Review
You must be logged in to post a review.
Kitchen Sink Black-Eyed Pea Soup
x
Print Options
Description
With these hearty, good-for-you legumes in a warm soup broth, you won’t feel slighted in the least with not having meat in your dish. Just add everything but the kitchen sink, and you’ll have an amazingly good dish any night of the week.
Ingredients
- 2 teaspoons Olive Oil
- 1 whole Medium Onion, Diced
- 3 whole Medium-sized Carrots, Diced
- 1 whole Red Bell Pepper, Diced
- 1 clove Garlic (large), Diced
- 14 ounces, weight Crushed Tomatoes
- 10 ounces, weight Frozen Spinach
- 10 ounces, weight Frozen Corn
- 1 teaspoon Dried Cilantro
- ¾ teaspoons Thyme
- ½ teaspoons Ground Oregano
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ⅛ teaspoons Cayenne Pepper (Optional)
- 1 cup Dried Black-Eyed Peas
- 1-½ leaf Bay
- 3 cups Water
- 1 can (14 Oz. Size) Vegetable Broth
Preparation
In a saute pan, heat the olive oil on medium low heat. Add the onion, carrots, pepper, and garlic. Cook until the vegetables begin to soften, about 10 minutes. Pour the crushed tomatoes into the pan along with the spinach and corn. Add the spices and cook for another 5 minutes. Take off the heat and set aside.
Meanwhile, in a medium-sized pot, combine the dried beans, bay leaves, and water. Bring to a boil. Then, reduce heat to simmer for about 20 minutes until the peas are starting to get tender.
Pour the vegetable mixture into the pot with the beans and bring the soup to a simmer. Add the vegetable broth and cook for about 30 minutes, stirring frequently. Remove the bay leaves and pour into bowls.
Enjoy!
More Recipes from Kristen of Bountiful Abode
Related Recipes
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.