Vegan Black Eyed Pea Soup Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.