Black Eyed Peas Soup

bhavnaskitchen's picture

Mar. 08, 2013


Oil 2 Tablespoon
Garlic 6 Clove (30 gm) , chopped
Onion 1 Large , peeled, diced
Carrot 1 Large , peeled, diced
Vegetable stock 4 Cup (64 tbs)
Dried black eyed peas 2 Cup (32 tbs)
Pasta 1 Cup (16 tbs)
Tomato 1 Medium , diced
Tomato puree 4 Tablespoon (Optional)
Red pepper flakes 1/2 Teaspoon (Use as required per taste) (Optional)
Pasta 1/2 Cup (8 tbs) (Any variety of your choice may be used)
Italian seasoning 1 Tablespoon
Salt To Taste
Water 1 Cup (16 tbs) (Use as needed)
Fresh cilantro 1 Tablespoon , chopped (To garnish)



1. Take a pot and heat it with 2 tablespoons of oil on medium heat.

2. Add minced garlic, onions and cook the onion for a few minutes. Add salt to taste and saute till the onions are translucent.

3. Add the carrots, the vegetable stock and the black eyed peas, tomatoes and the tomato puree. Stir and bring it to a boil.

4. Add the crushed red pepper flakes and dry Italian seasoning, cover the pot partially and let it simmer for about 30 minutes stirring occasionally until the black eyed peas and pasta are tender.


5. Serve hot garnished with croutons and freshly chopped herbs of your choice like cilantro, parsley or even basil.


Frozen black eyes peas are used in this recipe. If using dried black eyes peas, they need to be cooked separately before you add them into the broth.


Any of the vegetables of your choice may be used for this soup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 546Calories from Fat 89

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1090 mg45.42%

Total Carbohydrates 90 g30%

Dietary Fiber 14 g56%

Sugars 7 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet