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Smoky, Saucy Black-Eyed Peas

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  • Serves 3

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.

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

Instructions

  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.

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about the author

Victoria Rose

Victoria Rose is a professional photographer and co-owner of Candid Chef. She is a plant-based chef and co-author of the So Tasty! Cookbook. Victoria teaches cooking online via Youtube and helps individuals transition to a healthy diet. Victoria’s focus is on simple recipes made with local and organic ingredients whenever possible. Read more about Victoria on CandidChef.com.

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