Merry Christmas everyone! As I type this recipe out, it is a balmy 80F in North Texas!! The weather fluctuations are crazy, to say the least.
When we lived in Chicago many years ago, I also loved to watch the first snow fall ever so gently on the trees, shrubs and on the grass. Slowly but surely, the white stuff enveloped the patios, the decks and everything in sight. I remember the moonbeams (and the porch lights) light up the dewy snow. Then out of nowhere, you saw tracks on the snow. I would catch sight of a bunny hopping away, or a bird swoop down, creating these impossibly cute tracks. From my large glass windows, I could see our neighbors decked up Christmas trees, and hear the faint sounds of Yuletide songs being played.
What do winters evoke in you? When I think of winters, I think of warm blankets, a cozy fireplace, lazy and slow days, a wonderful book, music from the 70’s and 80’s, a partner/pet to snuggle with, and a soup to warm my insides.
Veggie Black-Eyed Pea Soup
Black-Eyed Pea Soup
This Veggie Black-Eye Pea Soup one of the dishes that I crave for during the cold season. The soup has a nice medley of vegetables. Black-eyed peas are easy to cook and have the perfect ‘bite’ to them.
You can make several substitutions to this soup. One is the broth. I have used vegetable broth, but feel free to use a meat-based one if you so choose. Choose the low sodium variety. Now for the vegetables: If there are veggies that are unused in the refrigerator or the freezer, use them. I can think of several substitutions that will work for this soup. Sweet potatoes would go really well. If you have spinach, that may be nice too, in lieu or in addition to parsley.
As for the nigella seeds, if you don’t have them in your pantry, I strongly suggest you buy a small quantity. When gently roasted, nigella seeds will give out this wonderful aroma. I love the crunch too! But if that’s not available, you can substitute with roasted pumpkin and/or sunflower seeds.
Filled with a wide variety of vegetables, this soup delivers all the necessary antioxidants, vitamins, fiber and minerals that the body needs to thrive. Black-eyed peas add a wonderful source of protein to this soup, thereby making this a complete meal.
Soup Recipes
I LOVE soups! For one they are easy to make. For another, they allow your imagination to run loose and wild. And needless to say, they are super healthy. And what’s not to like about using your toasted sourdough bread to scoop up the last of the remains of the soup in your bowl?
This winter, I invite you to try out some of my delicious soups that will warm you inside out.
- Tomato Soup with Seasoning
- Chilled Cucumber Soup with Yogurt & Dill
- Raw Red Bell Pepper Soup
- Thai Curry Vegetable Soup
- Tomato Fenugreek Dal
- Creamy Broccoli Asparagus Soup
- Vegan Creamy Mushroom Soup
- Veggie Medley Soup
- Pepper Rasam
- Tomato Fenugreek Dal
- Easy Rasam
- Roasted Butternut Squash with Black-Eyed Peas
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram ,YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate, we earn from qualifying purchases.
Veggie Black-Eyed Pea Soup
Ingredients
- 1 Cup Black-eyed Peas - Dry
- 1 Teaspoon Avocado Oil
- 1 Teaspoon Garlic - Minced
- 1 Green Chili Pepper - Or to taste - Fine cut
- 1 Teaspoon Ginger
- 1 Cup Onion - Sliced thin and long
- 1 Cup Carrots - Diced
- 1 Cup Celery - Diced
- 3 Cup Vegetable Broth - Low Sodium
- 1 Teaspoon Himalayan Pink Salt - Or to taste
- 1 Cup Parsley - Freshly chopped
- 1 Tablespoon Lime Juice - Optional - Adjust to taste
- 1 Teaspoon Black Cumin - Nigella Seeds - Optional
Instructions
- Wash and soak black-eyed peas in water for 6-8 hours. Drain, add 1 cup water and cook in a pressure cooker or Instant Pot for 6 minutes. If you are in a bind, feel free to use the BPA-free canned/cooked version.
- Heat oil. Add garlic, green chili and ginger. Sauté for a minute or until the garlic browns.
- Add sliced onions and sauté until translucent.
- Add diced carrots and celery and mix well for a couple of minutes.
- Add vegetable broth, close the lid and allow everything to gently simmer. Stir occasionally. Add salt to taste.
- When the carrots and celery are firmly done (not too mushy), add black-eye peas. Mix well and allow everything to reach a simmer.
- Add chopped parsley and turn off the heat. The herbs will gently wilt in the heat. Add lime or lemon juice. Adjust salt and tanginess to your preference.
- Dry roast nigella seeds stirring constantly for about 2-3 minutes.
- Dole out hot soup into bowls. Sprinkle toasted nigella seeds before serving.
I added some ground fenugreek to the vegetable sauté and sprinkled dried methi on top at serving.
I LOVE it when our readers add their own little signature to the recipe! Thanks for writing. I love dried fenugreek.