|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 6g||21%|
|Total Sugars 6g|
|Vitamin C 43mg||216%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegetarian black-eyed pea soup recipe using black-eyed peas (or crowder peas), celery, carrots, macaroni noodles, and spiced with basil and thyme, as well as the usual soup ingredients, such as vegetable broth, garlic, and onions.
We think legumes such as peas get overlooked in the world of the home chef and particularly amongst vegetarians and vegans. We often make bean soups or Indian chana masala with chickpeas, but how often do you incorporate green split peas, yellow peas or, in this case, black-eyed peas, in your cooking repertoire? After all, they are somewhat interchangeable. But we digress. Here's one classic way to use black-eyed peas to make a simple vegetarian vegetable soup.
This is a vegetarian recipe, with plenty of flavors without the usual ham. Leave out the optional Parmesan cheese to keep it vegan and dairy-free. Need this black-eyed pea soup recipe to be gluten free as well? Omit the macaroni and just be sure to use a gluten-free vegetable broth; easy enough to do if you make your own homemade vegetable broth, or, if you're using store-bought, just check the ingredients list or the label as some will be gluten free, but as a general rule, most will not be.
Recipe by Bush's Beans.
1 tablespoon vegetable oil
1 clove garlic, minced
1 carrot, chopped
2 stalks celery, chopped
1 small onion, chopped
2 cups vegetable juice
2 cups vegetable broth
16 ounces canned tomatoes with juice
1/4 teaspoon dried basil
1/4 teaspoon dried thyme, or oregano
Salt, to taste
Freshly ground black pepper, to taste
1 (15.5-ounce) can black-eyed peas, or crowder peas
1/2 cup macaroni
Freshly grated Parmesan cheese, optional
Heat the vegetable oil in a Dutch oven or heavy saucepan.
Add garlic, carrot, celery, and onion and sauté for 5 minutes.
Reduce the heat and add the vegetable juice, vegetable broth, tomatoes, basil, thyme, salt, pepper, and crowder peas (black-eyed peas).
Bring to boil then reduce to a simmer, and heat for 10 minutes.
Add macaroni and heat for an additional 10 to 15 minutes, stirring occasionally until macaroni is cooked.
Serve in soup bowls topped with a sprinkle of Parmesan cheese, if desired.