Description
A hearty and flavorful black-eyed pea soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 cups dried black-eyed peas
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas under cold water. Soak overnight if possible for optimal texture.
- Chop the onion, garlic, and bell pepper.
- In a slow cooker, combine the rinsed peas, chopped vegetables, vegetable broth, cayenne pepper, cumin, salt, and pepper. Stir well.
- Cover and cook on low for 6 hours or until the peas are tender.
- Taste and adjust seasoning as needed.
- Serve hot in bowls; garnish with fresh herbs if desired.
Notes
- Soaking the peas overnight helps improve their texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg