Description
A warm and flavorful soup made with black-eyed peas, vegetables, and smoky seasonings. Perfect for a cozy meal, especially on New Year’s Day for good luck!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 4 cups vegetable or chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 2 (15-ounce) cans black-eyed peas, drained and rinsed (or 3 cups cooked black-eyed peas)
- 1 bay leaf
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 pound smoked sausage, sliced (optional, for extra flavor)
- 2 cups chopped greens (collard greens, spinach, or kale)
- 1 tablespoon apple cider vinegar
- Fresh parsley or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.
- Stir in the smoked paprika, thyme, cumin, black pepper, and salt. Cook for another minute until fragrant.
- Pour in the broth and diced tomatoes. Add the black-eyed peas, bay leaf, and red pepper flakes (if using). Stir to combine.
- If using smoked sausage, add it now. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes.
- Stir in the chopped greens and apple cider vinegar. Cook for another 5 minutes until the greens are wilted.
- Remove the bay leaf, taste, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or green onions.
Notes
- To make this soup vegetarian, skip the sausage and use vegetable broth.
- If using dried black-eyed peas, soak them overnight and cook them separately before adding to the soup.
- Leftovers store well in the fridge for up to 4 days and freeze well for up to 3 months.