Smoky Black-Eyed Pea Soup

Black - eyed peas.JPG

Turn frozen black-eyed peas into a satisfying, comforting vegan meal. Add chopped fresh (or canned) tomatoes, bell pepper, and corn, and spice things up with chipotle chili powder, paprika, cumin, and fresh cilantro.

INGREDIENTS:

  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 cups frozen black-eyed peas
  • 1 cup chopped ripe tomatoes with their juices
  • 2 cups boiling water
  • 1½ cups fresh or frozen corn
  • ½ cup snipped fresh cilantro
  • 2 teaspoons smoked paprika
  • 1½ teaspoons agave syrup
  • ½ teaspoon dried oregano, crushed
  • ½ teaspoon ground chipotle chili pepper
  • ¼ teaspoon ground cumin
  • Sea salt, to taste

METHOD:

1. In a large saucepan, cook onion over medium heat for 7 to 8 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

2. Add bell pepper; cook 5 minutes.

3. Add frozen black-eyed peas and tomatoes with juices. Cook, covered, over medium-low heat 5 minutes.

4. Stir in 2 cups boiling water, corn, cilantro, paprika, agave syrup, oregano, chipotle pepper, and cumin. Cook, partially covered, over medium-low heat 35 minutes. If necessary cook 10 to 15 minutes more or until black-eyed peas are tender. Season with salt. Sprinkle with additional cilantro.