This hearty and flavorful soup combines the earthy taste of black-eyed peas with the smoky heat of chipotle peppers. Double cilantro adds freshness and brightness to every spoonful.
Ingredients: 1 cup dried black-eyed peas. 2 chipotle peppers in adobo sauce, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 bunch fresh cilantro, divided. 1 tablespoon olive oil. Optional toppings: sour cream, avocado slices, lime wedges.
Instructions: Soak black-eyed peas in water overnight or for at least 8 hours. Drain and rinse. In a large pot, heat olive oil over medium heat. Add onions, garlic, and red bell pepper. Cook until softened, about 5 minutes. Stir in chipotle peppers, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes. Add soaked black-eyed peas, vegetable broth, diced tomatoes, and half of the cilantro bunch stems included. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until peas are tender. Remove soup from heat. Using an immersion blender or regular blender, blend soup until smooth or desired consistency is reached. Chop remaining cilantro leaves and stir into the soup. Adjust seasoning if necessary. Serve hot, garnished with optional toppings if desired.
Prep Time: 20 minutes
Cook Time: 40 minutes
Junk Rocket
