Peas and Potato Soup


Black-eyed Peas and Potato Soup

 Black-eyed Peas and Potato Soup

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 cloves garlic, minced
4 cups Vegetable Broth or water
1 (15-ounce) can black-eyed peas, rinsed & drained
2 cups cubed potatoes
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1/2 tablespoon dried chives
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened. Stir in garlic, and cook 1 minute. Add vegetable broth, black-eyed peas, potatoes, parsley, chives, cayenne pepper, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.

Yield: 6 servings (serving size: about 1 cup)

Recipe Notes

  • For a chunkier soup with a little more texture, place half in a food processor or blender.
  • Substitute black-eyed peas with great northern beans, cannellini beans, or navy beans.

Comments

  1. Kristen says:

    We’ve made a family affair of changing our lifestyle so the Daniel’s Fast recipes are a God-send. I made this soup for my Dad for Father’s Day. I added kale, a bay leaf, and lentils to thicken. I omitted Cayenne pepper and parsley. It’s delicious!

  2. Darline Foremn says:

    My second year on the Daniel Fast using Kristen’s recipes. First time cooking the black-eye pea soup. I took Kristen’s advice and added the cannelli beans instead of substituting black-eye peas. It thickened the soup. Delicious.

  3. My husband has a painful reaction to onions (Its a challenge EVERY recipe has onions right) so I substitute onion powder instead. Would that work in your soup and main dish recipes?
    Cajun red bean rice? Black bean chili,rice & cabbage casserole ?