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.

Saucy Black Eyed Peas

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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