Smoky Black Eyed Pea Soup (Printable Version)
A smoky, comforting blend of black-eyed peas and roasted peppers simmered with warm spices in a rich broth.
# What You'll Need:
→ Vegetables
01 - 2 medium red bell peppers
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced
06 - 1 can (14 oz) diced tomatoes, drained
07 - 1 jalapeño pepper, seeded and finely chopped (optional)
→ Legumes
08 - 2 cans (14 oz each) black-eyed peas, drained and rinsed
→ Liquids
09 - 4 cups vegetable broth
→ Spices and Seasonings
10 - 1 tablespoon olive oil
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon salt, or to taste
16 - 1 bay leaf
→ Garnish
17 - 2 tablespoons fresh parsley or cilantro, chopped
18 - Lemon wedges (optional)
# How To Make:
01 - Char the bell peppers over an open flame or under a broiler until skins are blackened. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Peel away the charred skins, remove seeds, and chop the flesh into bite-sized pieces.
02 - Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 to 6 minutes until vegetables are softened and translucent.
03 - Stir in the minced garlic and jalapeño if using. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Add the chopped roasted peppers, drained diced tomatoes, smoked paprika, ground cumin, dried thyme, black pepper, salt, and bay leaf. Stir frequently and cook for 2 minutes to toast the spices.
05 - Pour in the drained black-eyed peas and vegetable broth. Bring to a boil, then reduce heat to low. Simmer partially covered for 30 minutes until flavors meld and peas are tender.
06 - Remove and discard the bay leaf. For a creamier consistency, blend 1 to 2 cups of the soup using an immersion blender and stir back into the pot.
07 - Taste and adjust seasonings as needed. Ladle into bowls and top with fresh chopped parsley or cilantro. Serve with lemon wedges on the side if desired.
# Expert Advice:
01 -
- The smoky depth from paprika and roasted peppers tricks your brain into thinking this simmered all day when it really takes under an hour.
- Everything comes from pantry staples and basic produce, which means no last minute grocery runs.
- It freezes beautifully, so you can double the batch and have comfort food waiting on the laziest of days.
02 -
- Do not skip roasting the peppers yourself, the canned versions taste flat and you will lose the best layer of flavor in this soup.
- Blending just a portion of the soup gives you that creamy body while keeping some texture, which is what makes each bite satisfying.
- Check your canned broth and bean labels for hidden gluten or soy if you are cooking for someone with allergies.
03 -
- A tiny dash of liquid smoke at the end can rescue a pot that tastes flat, but go easy because it is powerful stuff.
- Use a fresh jar of smoked paprika, once it loses its aroma the whole soup loses its personality.