Go Back
–+ servings

Black-eyed Peas and Potato Soup

4.45 from 18 votes
Print Recipe
Course Soup
Servings 6

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.