Black-Eyed Pea Soup (good for your tummy, good for your soul)

I planned to post this black-eyed pea soup on January 1st. I usually have an open house that day and lentil soup is served, to ensure abundance and prosperity on the New Year. When I learned that Americans eat black-eyed peas for the same purpose, I decided to saved this recipe to post it on New Year's Day…

But it happens that, that very day, I woke up kind of philosophical and rather than posting a recipe, I decided to write my reflections on 2013, proving, one more time, that blogging is more a mood thing than a planned one.
That’s the reason this so delicious soup came late… But since better late than never, here I go with a soup that is good for your tummy and your soul.
As it has only a few tablespoons of olive oil, it's super light. It’s very nutritious because black-eyed peas are one of those super foods that we should incorporate into our diet on a regular basis (OMG, am I sounding like an old lady or what?)
One serving (half a cup) has only 70 calories and contains no fat or cholesterol and It has a high fiber content. So, go cool them and eat!
Black-eyed pea soup with bay leaves | Ingredients for 6-8 portions
1 package of black-eyed peas
4 quarts of water
2 tablespoons of olive oil
1 cup of onion finely chopped
3 garlic cloves minced
3/4 cup of celery finely chopped
3/4 cup of red bell pepper finely chopped
1 cup of carrot finely diced
Coarse sea salt
Freshly ground black pepper

Preparation
The night before, soak the black-eyed peas in water. In the morning, rinse the peas.

In a pot over high heat, put the black-eyed peas with the water to boil. Once they boil, reduce the heat to medium and cook for 30 minutes. Strain and dispose the water.

Add 2 more quarters of fresh water to the pot, cover and cook the peas over medium heat until they boil.

In the mean time, in a skillet over medium heat, put the oil and sauté the onions and the garlic until tender, 5 minutes.

Add the celery and cook for 3 more minutes.

Add the red bell pepper and cook for 3 more minutes.

Add the carrots and cook for 3 more minutes.

Add the sofrito to the pot. Add salt, pepper and the bay leaves. Cook uncovered for 15 more minutes.

This soup tastes better the following day.

To print the recipe, click here.

(*) I first published this recipe on Mamás Latinas.


How do you like this soup?

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