Black-eyed Peas and Potato Soup
Ingredients
- 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 see Recipe Notes
- 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
Instructions
- 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)
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.
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.
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 ?
Absolutely. Yes, just substitute the powder, and the amount will depend upon how much onion flavor you want.
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.
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!