Black Eyed Pea Soup

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Welcome to Episode 2/10 of Greek Blue Zone. A series where I’ll be sharing recipes for longevity. Today we are making Longevity Ikarian Stew. This dish is believed to contribute to the outstanding longevity of the residents of Ikaria, a Greek Island in the Aegean Sea.

One of the factors that makes this a Blue Zone is the diet that they follow which is incredibly Mediterranean diet-focused. Rich in unprocessed ingredients, organic, homemade red wine, frequent walks, deep social connection, love of family and pure, clean air. You probably can’t just pick up and move to a Greek Island right now so this new Blue Zone Series aims to bring you 10 easy, longevity-inspired recipes that you can enjoy in the comfort of your own home. It is believed that the rough terrain for walks and isolated, calm island life is what makes Ikarian’s more resilient and strong.

The stew is so warming and delicious. I can see why this version is made on the Greek island and surrounding areas. The simple, organic, clean ingredients make all the difference and truly warm your heart from the inside out.

I suggest trying to soup and enjoying it around a table with your favorite people, loved ones and family. Maybe it’ll inspire you to go for a walk post-dinner and have deep meaningful conversations…

To cook like a Longevity Ikarian, here’s what you need!

Ingredients:

* 1/2 cup extra virgin olive oil, divided
* 19 oz can black-eyed peas, drained and rinsed
* 1 small red onion, diced
* 4 garlic cloves, minced
* 1 fennel bulb, cored and chopped
* 1 large tomato (or 2 small) finely chopped
* 1 1/2 tbsp tomato paste diluted with 1/4 cup water
* 2 bay leaves
* 3-4 cups water
* 2 tsp salt
* 1/4 cup chopped fresh dill
Instructions:

1. Heat ¼ cup olive oil oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel. Stir occasionally and cook for 10-12 minutes, until softened.
2. Add the black-eyed peas and stir to combine.
3. Add in the finely chopped tomato, diluted tomato paste (tomato paste mixed with 1/4 cup water) and 3 cups water, enough to cover the ingredients in the pot. Add the bay leaves and bring to a boil over high heat. Reduce heat to keep at a simmer for 15-20 minutes until reduced to more of a stew-like consistency. Stir in the salt and dill and cook for a few more minutes.
4. Finally stir in the other ¼ cup olive oil, taste and adjust seasoning with more salt and dill if desired.
Notes:

Serving suggestions: a dollop of Greek yogurt, more fresh dill and/or a slice of crusty bread or our fluffy pita recipe

#Greece #GreekRecipes #GreekFood #BlueZoneRecipes #IkarianStew