Vegan Recipes
Vegan Black Eyed Pea Soup Recipe
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Ingredients:
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 bay leaf
- 2 cups chopped kale or spinach (optional)
- 1 tablespoon lemon juice
- Fresh parsley or cilantro for garnish
Instructions:
- Prepare the Black-Eyed Peas:
- If using dried black-eyed peas, rinse them thoroughly and soak them in water overnight. Drain and rinse again before cooking.
- Cook the Black-Eyed Peas:
- In a large pot, add the soaked black-eyed peas and cover with water. Bring to a boil, then reduce heat and simmer for about 45 minutes to 1 hour, or until tender. Drain and set aside.
- If using canned black-eyed peas, simply drain and rinse them.
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and bell pepper, and sauté for another 2-3 minutes.
- Add the Tomatoes and Spices:
- Stir in the diced tomatoes, vegetable broth, smoked paprika, cumin, thyme, oregano, salt, pepper, and bay leaf. Bring to a boil.
- Simmer the Soup:
- Add the cooked black-eyed peas to the pot. Reduce the heat to low and let the soup simmer for about 20-30 minutes, allowing the flavors to meld together.
- If using kale or spinach, stir it in during the last 5 minutes of cooking.
- Finish and Serve:
- Remove the bay leaf and stir in the lemon juice.
- Taste and adjust seasoning if needed.
- Serve the soup hot, garnished with fresh parsley or cilantro.