Mediterranean Black-Eyed Pea Soup with Cilantro and Lemon
This Mediterranean Black-Eyed Pea Soup is a flavorful journey into Sephardi cuisine, celebrating the rich, diverse flavors of the region. With a delightful blend of black-eyed peas, fresh vegetables, and aromatic spices like cumin and turmeric, this soup is sure to warm your soul. The addition of fire-roasted serrano peppers brings a subtle kick, while fresh cilantro and a squeeze of lemon juice brighten the dish, creating a perfect balance of flavors. Ideal for a comforting weeknight dinner or as a nourishing appetizer for gatherings, this soup is both hearty and healthy, packed with protein and essential nutrients. Serve it with crusty bread or a fresh salad for a complete meal.
N/A
Servings
60
Calories
12
Ingredients
Ingredients
olive oil
1 tablespoon (none)
onions
2 (chopped)
garlic cloves
4 (chopped)
serrano peppers
2 (seeded and chopped)
black-eyed peas
1 (15 ounce) can (drained)
diced tomatoes
1 (10 ounce) can (undrained)
vegetable broth
1 pint (none)
ground cumin
1 teaspoon (none)
ground turmeric
1 teaspoon (none)
kosher salt
1 teaspoon (none)
fresh cilantro
1 ounce (chopped, divided)
lemon
1/2 (juice of)
Instructions
1
In a large pot, heat the olive oil over medium-high heat. Add the chopped onions and cook until they are translucent, approximately 5 minutes.
2
Add the chopped garlic and serrano peppers to the pot. Sauté for an additional 2-3 minutes until fragrant.
3
Next, stir in the drained black-eyed peas and undrained diced tomatoes, mixing well.
4
Pour in the vegetable broth, and add the ground cumin, ground turmeric, and kosher salt. Bring the mixture to a boil.
5
Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it cook for 30 minutes, allowing the flavors to meld and the soup to thicken slightly.
6
Remove the pot from heat and stir in the fresh lemon juice and half of the chopped cilantro. Taste and adjust seasoning if necessary.
7
Serve hot, garnished with the remaining cilantro and accompanied by crusty bread or your favorite side.
Nutrition Information
2g
Fat
2.5g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Black-Eyed Pea Soup?
It is a flavorful Sephardi-inspired soup featuring black-eyed peas, fresh vegetables, aromatic spices like cumin and turmeric, and a bright finish of lemon and cilantro.
Is this soup recipe vegan?
Yes, this recipe is entirely vegan and vegetarian, as it uses plant-based ingredients and vegetable broth.
What spices provide the main flavor in this soup?
The soup is seasoned with ground cumin, ground turmeric, and kosher salt.
How many serrano peppers are needed?
The recipe calls for 2 serrano peppers, which should be seeded and chopped before being sautéed.
What is the protein content per serving?
Each serving of this soup contains approximately 2.5 grams of protein.
How much fiber is in this black-eyed pea soup?
This soup provides 3 grams of fiber per serving.
How many calories are in one serving?
There are approximately 60 calories per serving.
What type of broth is recommended for this recipe?
The recipe specifies using 1 pint of vegetable broth.
Should I drain the black-eyed peas before adding them to the pot?
Yes, you should use one 15-ounce can of black-eyed peas that has been drained.
Do I need to drain the canned diced tomatoes?
No, the 10-ounce can of diced tomatoes should be added undrained to include all the liquid.
How many garlic cloves are used?
The recipe requires 4 chopped garlic cloves.
How long should the soup simmer?
After bringing the mixture to a boil, you should reduce the heat and let it simmer covered for 30 minutes.
When should I add the lemon juice and cilantro?
Fresh lemon juice and half of the chopped cilantro should be stirred in after the soup has finished simmering and is removed from the heat.
What are the best side dishes for this soup?
This soup is best accompanied by crusty bread or a fresh salad.
How many onions does the recipe call for?
You will need 2 chopped onions for this recipe.
Does this soup contain any cholesterol?
No, based on the nutritional information provided, this soup contains 0 cholesterol.
What is the fat content per serving?
There are 2 grams of fat in each serving.
Can I adjust the spiciness of this dish?
Yes, the spiciness comes from the 2 serrano peppers; you can seed them to reduce heat or adjust the quantity to your preference.
How should the cilantro be prepared?
One ounce of fresh cilantro should be chopped and divided; half is stirred into the soup and the rest is used as a garnish.
What type of oil is used for the base?
The recipe uses 1 tablespoon of olive oil to sauté the initial vegetables.
Is this soup considered a quick meal?
Yes, it is tagged as a quick meal, suitable for a weeknight dinner.
What is the cultural background of this recipe?
The recipe is a journey into Sephardi cuisine and features classic Mediterranean flavors.
Does the recipe require fresh lemon?
Yes, it calls for the juice of 1/2 of a lemon to brighten the flavor.
What is the first step in preparing the soup?
The first step is to heat olive oil in a large pot and cook the chopped onions until translucent, which takes about 5 minutes.
Can I serve this soup as an appetizer?
Yes, it is recommended as both a comforting main dish or a nourishing appetizer for gatherings.
Is this recipe gluten-free?
The ingredients listed are naturally gluten-free, but always ensure your vegetable broth is certified gluten-free if you have a sensitivity.
What size can of black-eyed peas should I buy?
You should use one 15-ounce can of black-eyed peas.
Does this soup use ground turmeric?
Yes, the recipe includes 1 teaspoon of ground turmeric for flavor and color.
What type of salt should I use?
The recipe specifically calls for 1 teaspoon of kosher salt.
Does the soup thicken as it cooks?
Yes, simmering the soup for 30 minutes allows the flavors to meld and the soup to thicken slightly.