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Quick Lucky Black-Eyed Pea Soup for New Year’s: Easy & Best

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This quick and easy black-eyed pea soup comes together in about 30 minutes using simple pantry ingredients. It’s a lucky New Year’s tradition made weeknight-friendly, with smoky paprika and a splash of apple cider vinegar for depth.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 cans (15 ounces each) black-eyed peas, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • Optional garnishes: fresh parsley, chopped green onions, or a dollop of Greek yogurt

Instructions

  1. Prep your vegetables. Dice the onion, celery, and carrots into roughly equal-sized pieces—about 1/4 inch. Mince the garlic and set aside.
  2. Heat the oil. Place your pot over medium heat and add the olive oil. Let it warm up for about 30 seconds until it shimmers but doesn’t smoke.
  3. Sauté the aromatics. Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and the vegetables start to soften.
  4. Add the garlic and spices. Stir in the minced garlic, smoked paprika, cumin, and dried thyme. Cook for 1 minute, stirring constantly.
  5. Add the tomatoes and broth. Pour in the can of diced tomatoes (with all their juices) and the vegetable broth. Add the bay leaf. Stir everything together and scrape up any browned bits from the bottom of the pot.
  6. Add the black-eyed peas. Stir in the drained and rinsed black-eyed peas. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
  7. Season and finish. Remove the bay leaf. Stir in the apple cider vinegar, then taste the soup. Add salt and pepper a little at a time—start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.
  8. Serve. Ladle the soup into bowls and garnish with fresh parsley, chopped green onions, or a dollop of Greek yogurt if you like. Serve hot with crusty bread or cornbread on the side.

Notes

Don’t skip blooming the spices in oil—it releases their essential oils. Use low-sodium broth and taste before adding extra salt. The apple cider vinegar brightens the soup and is non-negotiable. Leftovers thicken as the peas absorb liquid; add a splash of broth when reheating.

Nutrition

Keywords: black-eyed pea soup, New Year's soup, quick soup, easy soup, lucky soup, vegan soup, gluten-free soup

Find it online: https://fizzlefork.com/quick-lucky-black-eyed-pea-soup-for-new-years-easy-and-best/