Smoky Black Eyed Pea Tomato Soup (Printable Version)
Hearty soup with smoky black-eyed peas, tomatoes, and Southern warmth.
# What You'll Need:
→ Legumes
01 - 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 1 (14.5 oz) can diced tomatoes, with juices
09 - 1 cup fire-roasted tomatoes, with juices
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
→ Liquids & Seasoning
12 - 4 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried oregano
16 - 1/4 teaspoon cayenne pepper (optional)
17 - Salt and black pepper, to taste
18 - Juice of 1/2 lemon
→ Garnishes
19 - 2 tablespoons chopped fresh parsley (optional)
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes, until softened.
02 - Stir in garlic and red bell pepper; cook for 2–3 minutes until fragrant.
03 - Sprinkle in smoked paprika and cumin; stir to coat vegetables evenly.
04 - Add diced tomatoes, fire-roasted tomatoes, black-eyed peas, vegetable broth, bay leaf, thyme, oregano, and cayenne pepper (if using). Stir well.
05 - Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally.
06 - Remove bay leaf. Stir in lemon juice and adjust salt and pepper to taste.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot.
# Expert Advice:
01 -
- The fire-roasted tomatoes create this incredible depth that tastes like its been simmering all day even though it comes together in under an hour
- My skeptical husband who claims he hates soup went back for thirds and then asked if we could have it every week
02 -
- I once forgot the lemon juice and couldnt figure out why something tasted missing until I added it at the table and the whole soup came alive
- Fire-roasted tomatoes can vary by brand so taste before adding salt—some are much saltier than others
03 -
- Start with cold vegetable broth rather than hot—it helps the vegetables release their flavors more gradually
- If using dried black-eyed peas, add an extra 15 minutes to the simmering time and dont salt until the end