This hearty, flavor-packed soup features protein-rich black-eyed peas simmered with warming spices and nourishing vegetables for a deeply satisfying plant-based meal. It’s the perfect dish to cozy up with on a chilly evening and makes excellent leftovers—many say it tastes even better the next day as the flavors deepen. Serve it with sautéed collard greens, brown rice, cornbread, or creamy polenta to create a balanced and comforting meal. For a fun twist, try pairing it with crispy oven fries made from a mix of potatoes and sweet potatoes—a favorite among kids and adults alike.
Ingredients
3 tablespoons
extra virgin olive oil
1 large
onions
chopped
5 cloves
garlic
crushed
2 tablespoons
ground cumin
½ teaspoons
crushed red pepper flakes
½ teaspoons
ground
black pepper
2 cups
black-eyed peas
8 cups
water
(or bone broth)
4 large
carrots
peeled and sliced into rounds
2 small
red bell peppers
chopped
3 cups
chopped
broccoli
3 teaspoons
Herbamare
Garnish
4
green onions
sliced into rounds
½ cups
chopped
cilantro
