Black eyed Peas Soup

black eyed peas soup

Comforting and healthy soup…

I think I am getting used to -20 degrees C freezing weather. This year’s winter has been horrendous and it can’t get any worse. We had tons of snow piled up everywhere and it looks like a frozen tundra. It’s big time I need to get a pair of ice skates so that I can skate to places rather than worrying about my car skidding and getting stuck in the snow.

So this winter I have been making a variety of soups that can make me feel cozy and warm. I literally dare to add any kind of ingredients into my soup. Soups help me to use up all the leftover veggies/beans in the refrigerator.

Last weekend, I wanted to finish the black eyes peas that had been sitting in my pantry. And yes I made a soup out of it and used up all the peas. This is in deed a very healthy and hearty soup.

black eyed peas-soup

Black eyed Peas Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5 People
  • Black eyed peas- 1 cup
  • Carrot, diced-1
  • Garlic, chopped- 1 clove
  • Ginger, chopped- 1 inch chopped
  • Onion, diced-1
  • Tomato, chopped-1
  • Chili powder or cayenne- ¾ tsp
  • Ground cumin- ½ tsp
  • Bay leaf-1
  • Dried basil- 1 tsp
  • Dried oregano- 1 tsp
  • Chicken stock, low-sodium- 1 cup
  • Water- 3 cups
  • Ground pepper- ¼ tsp
  • Cilantro- 2 handful
  • Salt- to taste
  1. In a pressure cooker or in a dutch oven, add all the above mentioned ingredients.
  2. Cook till the black eyed peas has turned tender.
  3. If using pressure cooker cook till 3 to 4 whistles.
  4. After the mixture has cooled down a bit, discard the bay leaf and puree the mixture in a blender or using a hand blender.
  5. Return to the pot, add water if needed to thin down the soup.
  6. Taste and add salt/ground pepper if needed.
  7. Garnish with chopped cilantro.
  8. Serve in a soup bowl along with crackers.