Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 12 servings
Celebrating the New Year with black eyed peas recipes is a tradition in different places throughout the United States. Some people even state that you should eat one bean per day of the upcoming year for good luck. This simple black eyed pea soup is sure to help you start off the new year on the right foot. Makes 12 servings.
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 stalks celery (diced)
- 1 carrot (diced)
- 1 green bell pepper (diced)
- 1/2 cup diced ham
- 2 garlic cloves (minced (1/2 tablespoon minced))
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 2 12- ounce packages frozen black eyed peas
- 8 cups reduced-sodium chicken broth
- 2 bay leaves
- 1/8 - 1/4 teaspoon dried thyme
- 2 cups chopped fresh spinach
- Salt & pepper (to taste)
In a large stockpot, heat olive oil to medium-high, and add onion, celery, carrot and bell pepper. Sauté until the onions are slightly translucent – about 5 minutes.
Add the ham, garlic and crushed red pepper flakes, and continue cooking for about 5 more minutes. Stir as needed to prevent burning.
Add the tomato paste and stir to coat the vegetables.
Add black eyed peas along with the remaining ingredients. Cover and bring liquid to a boil.
Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until black eyed peas are soft and broth is creamy.
Stir in spinach, and continue to simmer until wilted.
Adjust seasonings if necessary and remove bay leaves before serving.
Calories: 82kcal Carbohydrates: 10g Protein: 5g Fat: 3g Cholesterol: 3mg Sodium: 810mg Fiber: 3g Sugar: 3g Vitamin C: 11mg