Get ready to transform your kitchen into a Southern culinary haven with this mouthwatering Black Eyed Pea Stoup that's about to become your new comfort food obsession! Packed with rich flavors, nutritious ingredients, and a heartwarming backstory, this recipe isn't just a meal—it's an experience that bridges tradition and deliciousness. Whether you're looking to impress your family or seeking a soul-satisfying dish that screams home-cooked goodness, this stoup will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup black-eyed peas, soaked overnight
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by soaking the black-eyed peas overnight in a large bowl of water. This will help soften them and reduce cooking time. Drain and rinse the peas before using them in the recipe.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for about 1 minute, until the garlic is fragrant but not browned.
- Add the soaked and drained black-eyed peas to the pot, followed by the vegetable broth and the bay leaf. Stir well to combine all the ingredients.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the black-eyed peas are tender.
- After the cooking time, check the stoup for seasoning. Add salt and pepper to taste. If the stoup is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Remove the bay leaf from the pot before serving. Ladle the black-eyed pea stoup into bowls and enjoy it warm, garnished with fresh herbs if desired.
Tips
- Soaking is Crucial: Always soak your black-eyed peas overnight to ensure even cooking and optimal texture. This step reduces cooking time and helps break down complex starches.
- Layer Your Flavors: Sauté your vegetables in the order specified to build a robust flavor foundation. The sequence of onions, carrots, celery, and garlic allows each ingredient to develop its unique taste profile.
- Low and Slow is the Way to Go: Simmer the stoup on low heat to allow the flavors to meld together and the peas to become perfectly tender without falling apart.
- Consistency is Key: Keep an eye on the liquid level. If the stoup becomes too thick, gradually add more vegetable broth to maintain your desired texture.
- Fresh Herbs Make a Difference: Consider garnishing with fresh parsley, thyme, or green onions to add a bright, fresh element to your finished dish.
- Make Ahead Friendly: This stoup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
