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Greek Black eyed peas soup (VEGAN for LENT)
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Ingredients
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1 pound black-eyed peas, uncooked
1 (15 ounces) can diced tomatoes
1 small onion, finely chopped
3 garlic cloves, grated
½ cup olive oil
1 fennel bulb, finely chopped
8-10 ounces spinach leaves, roughly chopped
1 and ¼ teaspoon salt, or to taste
Black pepper, to taste
Pinch of crushed red pepper flakes
2 tablespoons finely chopped fennel fronds
1/2 teaspoon dried mint
Instructions
Prepare the black-eyed peas: Rinse and soak the black-eyed peas in water for at least 6 hours or overnight. Drain and rinse before using.
Sauté the aromatics: In a large pot over medium heat, add the olive oil and onion. Cook until softened, about 5 minutes. Add the grated garlic and chopped fennel bulb, and sauté for another 3-4 minutes until fragrant.
Simmer the soup: Add the drained black-eyed peas, canned tomatoes, salt, black pepper, and red pepper flakes to the pot. Pour in enough water to cover the beans by about 2 inches. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the beans are tender.
Add the greens: Stir in the chopped spinach, fennel fronds, and dried mint. Cook for another 5-10 minutes until the spinach wilts. Taste and adjust seasoning as needed.
Serve: Ladle into bowls, drizzle with extra olive oil, and enjoy with crusty bread!
Notes
Make it ahead: This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing tips: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat. If it thickens too much, add a little water or broth while reheating.
Variations: Try adding a squeeze of lemon juice for extra brightness, or stir in some fresh dill for even more Greek flavor
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Sponsored By Advertising Partner
Sponsored Video
Watch to learn more
Learn more
1 pound black-eyed peas, uncooked
1 (15 ounces) can diced tomatoes
1 small onion, finely chopped
3 garlic cloves, grated
½ cup olive oil
1 fennel bulb, finely chopped
8-10 ounces spinach leaves, roughly chopped
1 and ¼ teaspoon salt, or to taste
Black pepper, to taste
Pinch of crushed red pepper flakes
2 tablespoons finely chopped fennel fronds
1/2 teaspoon dried mint
Instructions
Prepare the black-eyed peas: Rinse and soak the black-eyed peas in water for at least 6 hours or overnight. Drain and rinse before using.
Sauté the aromatics: In a large pot over medium heat, add the olive oil and onion. Cook until softened, about 5 minutes. Add the grated garlic and chopped fennel bulb, and sauté for another 3-4 minutes until fragrant.
Simmer the soup: Add the drained black-eyed peas, canned tomatoes, salt, black pepper, and red pepper flakes to the pot. Pour in enough water to cover the beans by about 2 inches. Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the beans are tender.
Add the greens: Stir in the chopped spinach, fennel fronds, and dried mint. Cook for another 5-10 minutes until the spinach wilts. Taste and adjust seasoning as needed.
Serve: Ladle into bowls, drizzle with extra olive oil, and enjoy with crusty bread!
Notes
Make it ahead: This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing tips: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat. If it thickens too much, add a little water or broth while reheating.
Variations: Try adding a squeeze of lemon juice for extra brightness, or stir in some fresh dill for even more Greek flavor
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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