5-Star Black-Eyed Pea Soup Recipe You Can’t Miss! ⭐⭐⭐⭐⭐

Today, we’re making a delicious and creamy black-eyed pea soup together.

00:00 - Intro

00:11 - Ingredients

15 g neutral oil (like refined sunflower oil)
70 g diced onion
10 g grated garlic
10 g grated ginger
100 g finely grated carrot
100 g diced bell pepper
50 g diced celery
50 g almond butter
400 g canned diced tomatoes (or use passata if needed)
2 cans of black-eyed peas (800 g with liquid, 480 g drained), or 250 g dried black-eyed peas (cooked beforehand)
500 g vegetable broth (or make your own with water and bouillon powder)
50 g water

Spices:

2 tsp oregano
1 tsp paprika
¼ tsp chili flakes
⅙ tsp cinnamon
5 g sugar
2 tsp ground cumin
1 tsp salt (optional—taste first, especially if your canned peas or tomatoes are salted)

Let's Cook:

01:18 - Heat the oil
Start by heating 15 g of oil in a pot over medium heat. Set your stove to around 5 out of 9.

Sauté the onion
Add the 70 g diced onion to the pot. Sauté for 3–4 minutes, stirring occasionally, until the onion softens and turns translucent.

Add ginger and garlic
Next, stir in the 10 g grated ginger and 10 g grated garlic. Cook them for about 1–2 minutes, stirring to release that delicious aroma.

01:45 - Add spices and almond butter
Sprinkle in 2 tsp oregano, 1 tsp paprika, ¼ tsp chili flakes, ⅙ tsp cinnamon, 2 tsp ground cumin, and 5 g sugar. Stir quickly to avoid burning the spices. Then, add 50 g of water and a spoonful of almond butter. Stir everything until it's well combined, and enjoy the creamy texture forming.

02:08 - Cook the vegetables
Now, toss in the 100 g grated carrot, 100 g diced bell pepper, and 50 g diced celery. Stir everything together and cook for 5–7 minutes, until the veggies soften and start releasing their juices.

02:25 - Add tomatoes
Pour in 400 g of canned diced tomatoes (or passata). Add 5 g of sugar. Mix everything together and let it simmer for 5 minutes. You'll notice the sauce thickening up nicely.

02:38 - Add black-eyed peas
Add your drained and rinsed 480 g of black-eyed peas to the pot. Stir well and cook for another 5 minutes. If you're using dried peas, add them now that they’re cooked.

02:55 - Pour in the broth
Slowly pour in 500 g of vegetable broth. Turn the heat to low and let it simmer for 10–15 minutes, allowing the soup to thicken and the flavors to blend.

03:11 - Taste and adjust
Taste your soup! If it needs more flavor, add 1 tsp salt (or less if your peas and tomatoes are already salted). Stir and taste again. When it’s perfect, you’re done!

Serve your black-eyed pea soup warm and enjoy a comforting, flavorful dish. Let us know how it turns out in the comments! Happy cooking!