Ingredients and Weight:
- 1 pound dried black-eyed peas, picked over and rinsed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven, combine the black-eyed peas, onion, carrots, celery, garlic, chicken broth, water, bay leaf, thyme, salt, and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour, or until the peas are tender.
- Remove the bay leaf and discard. Use an immersion blender or transfer the soup to a blender and puree until smooth.
- Return the soup to the pot and stir in the parsley. Season to taste with additional salt and pepper if desired.
Nutritional Information:
Per 1-cup serving:
- Calories: 150
- Fat: 1g
- Carbohydrates: 25g
- Protein: 10g
- Fiber: 5g
Dish Characteristics:
- Creamy and flavorful
- Rich in beans and peas
- Suitable for American taste
- Can be served hot or cold
User Comments:
- "This soup was absolutely delicious! It's creamy, flavorful, and has the perfect amount of spice. I will definitely be making it again." - Sarah J.
- "I love the simplicity of this soup. It's easy to make and packed with flavor. I served it with crusty bread and it was the perfect meal for a cold night." - John S.
- "This soup is a great way to use up leftover black-eyed peas. It's also a healthy and satisfying meal that's perfect for a crowd." - Mary K.
Special Precautions and Tips:
- To save time, you can use canned black-eyed peas. However, be sure to rinse them well before using.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches to puree.
- This soup can be made ahead of time and reheated when ready to serve.
