Scale

2 cups dried black-eyed peas, rinsed

1 tbsp olive oil

1 small onion, diced

2 carrots, sliced

2 celery stalks, chopped

3 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp thyme

6 cups vegetable or chicken broth

1 bay leaf

Salt and black pepper, to taste

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery and cook until softened.

3. Stir in garlic, smoked paprika, cumin, and thyme.

4. Add black-eyed peas, broth, and bay leaf.

5. Bring to a boil, then reduce to a gentle simmer.

6. Cover and cook for 60–75 minutes until peas are tender.

7. Remove bay leaf and season with salt and pepper.

8. Serve hot.

• Add smoked turkey or sausage for extra depth.

• Blend a portion of the soup for a creamier texture.

• Freezes well for meal prep.

Keywords: smoky black eyed pea soup, black eyed pea soup recipe, hearty bean soup