Delicious Non-Vegan African Foods

Black-Eyed Pea Soup – Immaculate Bites

Black-Eyed Pea Soup – Flavorful Black-Eyed Pea Soup is perfect for a robust appetizer or an easy main course. With a rich smoky soup and colorful vegetables, it’s a fun and easy way to incorporate legumes into your family’s diet. It’s a great Southern dish that will keep you comfortable when the temperature drops.

traditionally New Year’s DayA persistent southern tradition is that cowpeas bring health and prosperity in the new year. But it’s so simple and satisfying that I think it’s worth having on your menu all year round!

This soup is my go-to when I’m looking for a quick, nutritious meal that the whole family will love, or I need to feed a crowd on a budget! Spend less time cleaning up and more time enjoying your meal. And this Southern staple is cheap, hearty, and just plain delicious! You probably already have the ingredients in your pantry.

Serving black eyed pea soup closeup

Is cowpea a vegetable?

These crazy nutritious guys with tons of fiber definitely come from plants. Cowpea belongs to the same family as peas, but it is actually a cowpea. But the fun name serves as a reminder that each cream-colored beauty has its signature dark spots.

recipe ingredients

Recipe Ingredients Black Eyed Pea Soup
  1. Black Eyed Peas – Nutrient-packed cowpeas make this soup healthy and full-bodied.
  2. meat – Bacon and ham hock or smoked turkey give this soup a deep, smoky flavor.
  3. spices – onions, garlic, thyme, bay leaves, creole seasoning (homemade or store bought).
  4. celery – This nutritious vegetable adds crunchiness and freshness.
  5. chicken broth – To cook black-eyed peas, you need liquid. And not soup without liquid, right? However, vegetable or beef broth can be substituted if desired.
  6. spinach – These healthy veggies are added last to give a burst of nutrients and color. If using collard greens or kale, throw them in about 20 minutes earlier.

How to make black-eyed bean soup

How to make black-eyed bean soup
How to make black-eyed bean soup
  • soak the beans – Place dried cowpeas in a large bowl and cover with cold water. Soak them for 2-3 hours.
  • cook the meat – In a large, heavy skillet, fry the chopped bacon until brown and crisp, 5-6 minutes. set aside. Add the ham hocks and fry until no longer pink. (Photo 1-2)
  • vegetables and seasonings – Add the onion, celery, garlic, thyme and bay leaf and sauté until the onion is tender, about 3-5 minutes. (Photos 3-5)
  • addition broth – Then add chicken broth or water. Drain and rinse the black-eyed peas and add to the pot. Season with Creole seasoning, salt, and pepper to taste. (Photos 6-7)
  • simmer – Stir and bring to a boil. Then reduce the heat to low, cover and simmer for 30 minutes or more. Stir the pan occasionally and simmer until beans are tender and firm to your liking.
  • Last touch – Add chopped spinach. Add more stock or water if the beans are thick and dry. The texture of the beans should be soupy. Remove bay leaves and adjust seasoning as desired. Served with freshly baked bread. (Photo 8)
Soothing black-eyed bean soup

recipe variations

  1. Make this soup vegan by omitting the chicken stock, bacon, ham or turkey.
  2. Add some cayenne, chili flakes, or chili powder to add some heat to the soup.
  3. Sprinkle the soup bowl with Parmesan cheese or a dash of lime juice for extra flavor.
  4. This soup alone will fill you up, but adding potatoes or sweet potatoes will make it even more filling.

tips and tricks

  1. Before cooking, soak the beans in cold water with 3 tablespoons of salt for 3-4 hours to soften the beans and add flavor.
  2. You can skip the soaking if you’re in a hurry, but cooking usually takes an extra 10 minutes.
  3. Alternatively, you can do a quick soak. Cover the black-eyed peas with at least 2 inches of water and bring to a boil. Turn off the heat and let the peas rest for 1 hour before starting to cook.
  4. Unless digestive issues are a concern, cooking the beans in soaking water will result in more flavorful beans.

advance instructions

Preparing the beans takes the most time.but you can do it freezing Boiled black beans. So if you get the chance, cook it in bulk and freeze it in an airtight container. When you’re ready to make the soup, pull it out of the freezer and you’re ready to go!

Alternatively, you can cook the soup itself in a pot and freeze it in small containers for when you need a quick snack.

How to eat and store

Leftover soup is a lifesaver, right? Leftover cowpea soup can be stored in an airtight container in the refrigerator for 4-5 days and in the freezer for 2 months.

Reheating is easy. Reheat in a saucepan over medium heat on the stovetop or microwave the soup in 30-second intervals until warm.

Frequently Asked Questions

Can you use canned black beans?

Yes, I can hear you. Sometimes you don’t have time to soak and cook the beans. But don’t worry, you can use canned beans.

Can I use other types of beans?

absolutely! Pinto and kidney beans are perfect for this soup. Black beans and cannellini beans also work well.

How do you dilute the soup?

If the soup starts to look like stew, you can add more chicken broth or water. Start with a little extra liquid and add more until the soup reaches the desired consistency.

What goes well with black-eyed bean soup

For me, Southern soups and cornbread go hand in hand. skillet cornbread When hot water cornbread Classic or try sweet potato cornbread For a spicy twist!I think you will also like the tangy freshness. vinegar coleslaw On the side, you can round out a creamy, decadent meal sweet potato pie.

Try more soul-satisfying cowpea recipes

  1. Instant Pot Black Eyed Peas
  2. red red
  3. black eyed bean salad
  4. cowboy caviar
  5. Koki Beans

Conclusion

Healthy and satisfying, black-eyed pea soup is perfect for a quick, hot meal on a busy weekday night, or to feed a large crowd for little money! When is the best time to eat black-eyed peas? Is it Leave a comment below! ❤️

see how to make

black eyed bean soup

Flavorful Black Eyed Pea Soup is perfect for a robust appetizer or an easy main course. With a rich smoky soup and colorful vegetables, it’s a fun and easy way to incorporate legumes into your family’s diet. It’s a great Southern dish that will keep you comfortable when the temperature drops.

instructions

  • Place the dried black-eyed peas in a large bowl and cover with cold water. Let them sit for 2-3 hours.

  • In a large, heavy skillet, fry the chopped bacon until brown and crisp for 5-6 minutes.

  • Add ham hocks and sauté for 5 minutes.

  • Add the onion, celery, garlic, thyme, and bay leaf and sauté until the onion is tender, 3-5 minutes.

  • Then pour chicken broth or water.

  • Drain and rinse the soaked beans and place them in the pot. Season with Creole seasoning, salt, and pepper to taste. Stir and bring to a boil.

  • Reduce heat, cover, and simmer, stirring occasionally, for about 30 minutes, or until beans are tender and firm to your liking.

  • Add chopped spinach.

  • Add more stock or water if the beans are thick and dry. The texture of the beans should be soupy.

  • Remove bay leaves and adjust seasoning as desired. Served with freshly baked bread.

Tips and notes:

  1. Before cooking, soak the beans in cold water with 3 tablespoons of salt for 3-4 hours to soften the beans and add flavor.
  2. You can skip the soaking if you’re in a hurry, but cooking usually takes an extra 10 minutes.
  3. Alternatively, you can do a quick soak. Cover the black-eyed peas with at least 2 inches of water and bring to a boil. Turn off the heat and let the peas rest for 1 hour before starting to cook.
  4. Unless digestive issues are a concern, cooking the beans in soaking water will result in more flavorful beans.
  5. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 240g| | calorie: 345kcal (17%)| | carbohydrate: twenty twog (7%)| | protein: Teng (20%)| | thick: Fourg (6%)| | saturated fat: 1g (6%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 2g| | Trans fat: 0.001g| | cholesterol: 12mg (Four%)| | sodium: 273mg (12%)| | potassium: 342mg (Ten%)| | fiber: 3g (13%)| | sugar: 2g (2%)| | Vitamin A: 769IU (15%)| | Vitamin C: Fourmg (Five%)| | calcium: 30mg (3%)| | iron: 2mg (11%)



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