Don’t you love a bowl of thick and hearty soup as a meal when the weather is cold? You cannot go wrong with this black-eyed pea soup…
How could I go by this winter without sharing a soup recipe? Don’t take me wrong, I have cooked many pots of soup however did not document therefore no posts were shared.
Can you believe that this is my first time cooking black-eyed pea soup? My initial question was why is this called pea as they share similar shape as beans? This is where internet comes handy…apparently peas and beans are legumes and seeds from a pod. Some suggest that when the seeds are round they are called peas and when the seeds are elongated are called beans. Regardless of what you want to call these black-eyed seeds (avoiding conflicts…) this is the first time I had used black-eyed seed in soup. Like most of the beans or peas, the cooking time will be greatly reduced if they are soaked overnight.
In this recipe I treated the black-eyed peas as I would use any other bean when making soup. You can add whatever “meat” you want, especially from pork such as ham, bacon and sausage, but feel free to use any kind of protein, or if you prefer you can make it vegetarian as well, it is totally up to your preference.
I choose to use Kitchen Accomplice Chicken Broth Reduced Sodium to add an extra flavor to the soup. Before I go on…I got many products from Kitchen Accomplice free of charge and I did not receive any compensation for this post and all the content and opinion in this post are solely mine. The squeezable bottles are very neat and super easy to use, just squeeze the amount you need and it will add lots of flavors to your soup/dish. Kitchen Accomplices carries many products to enhance your dishes just by adding a little squeeze…I yet have to try the other products, but it they are like the chicken broth I used in this soup, I will definitely be using it in my kitchen.
1 ½ cup dried black-eyed peas
1 ½ tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
3 carrots, diced
3 zucchinis, diced
4 cups water
2 tablespoons Kitchen Accomplice Chicken Broth Reduced Sodium
½lb sausage of your preference
Salt and freshly ground pepper to taste
Baby spinach leaves
Wash the black-eyed peas and cover with water, approximately 2in above the beans. Cover the bowl and let sit at room temperature for 8 hours or overnight; drain well.
In a large pot add the water and the peas, cook for approximately 40 to 45 minutes until the peas are tender. Alternatively you can use thermos cooker, pressure cooker, or any other method you like.
In another pan heat olive oil over medium heat. Stir fry the sliced sausage, remove and set aside. In the same pan add onion and garlic, cook until they are fragrant. Add the peas, carrots and chicken broth, cook, stirring occasionally. Once boiled add zucchini and sausage. Season with salt, pepper to your taste.
Just before serving, place a desired amount of spinach in the serving bowl, scoop the hot black-eyed soup on it. Stir gently and serve hot.
Id you enjoy this hearty black-eyed pea soup you might want to try an Asian inspired soup…Kabocha with Miso.
Did you know that ½ cup of dry black-eyed peas are low in fat and provide more than 20% of the daily recommended amount of fiber?