Black-eyed peas are a Southern staple for good reason. They are creamy, earthy, and cook up into an incredibly satisfying soup. This version gets depth from smoked paprika and a bit of heat from cayenne, with tender greens stirred in at the end for color and nutrition.
Ingredients
- 2 cups dried black eyed peas, soaked overnight and drained
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable or chicken broth
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne
- 1 tsp thyme
- 1 bay leaves
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- 4 cups fresh greens (collards, kale, or spinach), chopped
- 1 tbsp apple cider vinegar
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
- Add the garlic, smoked paprika, cayenne, and thyme. Stir for 1 minute.
- Add the soaked peas, broth, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes to 1 hour until the peas are tender.
- Stir in the greens and cook for 5 more minutes until wilted.
- Remove the bay leaf. Stir in the apple cider vinegar and adjust seasoning.
Notes
- The splash of vinegar at the end brightens the whole soup. Do not skip it.
- Add diced cooked ham or a smoked turkey leg for a traditional Southern version.
- This soup thickens as it sits. Add extra broth when reheating.
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