This comforting soup recipe is a great way to turn frozen black-eyed peas into a satisfying 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.
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. Add bell pepper; cook 5 minutes. Add frozen black-eyed peas and tomatoes with juices. Cook, covered, over medium-low heat 5 minutes.
2. 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.