This vegan black-eyed pea soup is a spin-off of the classic New Year’s feast.
That is to say, you must have them, no questions asked.
In place ofham hocksorsmoked turkey, this soup gets its depth of flavor from tomato paste and smoked paprika.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis
We’ve also bulked it up with more vegetables.
And if you’re only making this vegan version for a person or two, good news!
The leftovers get better and better.
Serve up with somecornbreadfor sopping and you’ll have hearty, filling meals for days.
The truth is, not much.
How To Store and Reheat Vegan Black-Eyed Pea Soup
The good news?
Leftover vegan black-eyed pea soup will continue to deepen in flavor as it sits.
bunch)
3/4cupchoppedcelery(from 3 small celery stalks)
2driedbay leaves
1(8 1/2-oz.)
Add onion; cook, stirring often, until translucent, but not brown, about 5 minutes.
Transfer mixture to a 6-quart slow cooker.
Stir in carrots, black-eyed peas, vegetable broth, collard greens, celery, and bay leaves.
Remove and discard bay leaves from soup.
Add rice; stir until heated through, about 1 minute.
Mix in thyme, black pepper, salt, and cayenne.
They’ll cook low and slow until perfectly tender.
Yesblack-eyed peas are rich in protein, fiber, vitamins, and minerals.
Yeswhen overcooked, black-eyed peas can become mushy and break apart.
