• Vegan Black-Eyed Pea Soup•

Serves 4

  • ½ cup dried black-eyed peas

  • ½ cup ½-inch diced onions

  • ¼ cup ¼-inch diced carrots

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon finely chopped garlic

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon smoked paprika

  • ½ cup tomato puree

  • 5 cups vegetable stock

  • ¾ cups peeled ¼-inch diced red potatoes

  • ½ teaspoon chopped fresh marjoram

  • ½ teaspoon chopped fresh oregano

  • 1 teaspoon fine sea salt

  • Pinch of freshly ground black pepper


Directions:

  1. Soak the black-eyed peas overnight in water to cover.

  2. Heat a medium soup pot over medium heat. Put in the onions, carrots, and oil, shaking the pot to coat the vegetables. Cook until the onions are translucent and just beginning to brown, 4 to 6 minutes. Stir in the garlic, cinnamon, cumin, coriander, and smoked paprika, and let the spices bloom for 2 to 3 minutes. Stir in the tomato puree and let simmer for 2 to 3 minutes.

  3. Drain the peas and add them to the pot along with the stock. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the pease are almost tender, 30 to 35 minutes. Stir in the potatoes, marjoram, oregano and cook until the potatoes and peas are tender, 1- to 12 minutes. Season with salt and pepper and serve hot.

Options:

  • To substitute canned black-eyed peas, use one 14 ounce can (rinse and drained) and add the peas along with potatoes, cooking for 10 to 12 minutes at the end.

  • For even more smoky flavor, use smoked salt or mince a slice of turkey bacon or some turkey sausage and cook it with onions.