Black Eyed Peas And Veggie Soup
From inmaculada 17 years ago
- 90 minutes to make
- Serves 8
Hearty colorful bean, pumpkin and veggie soup, perfect for cold winter supper. Easy to make and full of rich and healthy ingredients.
Ingredients
- 2 cups black-eyed peas, soaked overnight in cold water shopping list
- ½ cabbage, thinly sliced shopping list
- 2 cups diced pumpkin shopping list
- 1 sliced leek shopping list
- 1 sliced onion shopping list
- 3 red tomatoes, peeled, seeded and diced shopping list
- ½ cup red pepper, diced shopping list
- 2 Tbsp sweet paprika shopping list
- salt to taste shopping list
- ¼ cup olive oil shopping list
How to make it
- Drain peas, place in a casserole with lid and cover with cold water. When boiling, turn heat to low and let simmer covered till tender but firm (1 – 1 ½ hrs).
- When ready, drain, arrange them in the same casserole and cover again with clean cold water. Add the vegetables and cook till tender, about 15 minutes.
- Add salt to taste and the 2 Tbsp of sweet paprika. Mix well. Turn heat off and set aside. They are best eaten next day.
- When ready to serve, drizzle some olive oil on (about 2 Tbsp per person).
The Rating
Reviewed by 3 people-
I made this soup last night, my three children and myself absoulutly loved it. Great recipe, thank you
unicorn4
in Melbourne loved it
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wonderful thanks
mystic_river1
in Bradenton loved it
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We make this... I use butternut squash. Very tasty and healthy.
Linda
linebb956
in La Feria loved it
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