Savory Trinidadian Black-Eyed Pea Soup
This hearty and flavorful Trinidadian Black-Eyed Pea Soup is a delightful vegan dish that brings the vibrant flavors of the Caribbean to your table. The soothing broth made with tender black-eyed peas, mixed vegetables, and fragrant spices offers a perfect balance of taste and nutrition. Ideal for a cozy dinner or as a warming lunch, this soup is easy to prepare and can be made ahead of time. Serve it with fresh lime wedges and a sprinkle of chives for a burst of freshness that will elevate the dish. Gather your loved ones and share this nourishing and comforting soup that showcases the heart of Trinidadian cuisine.
N/A
Servings
67
Calories
16
Ingredients
Ingredients
Olive oil
2 tablespoons (none)
Green bell pepper
1 (cut into 1/4 inch dice)
Medium onion
1 (cut into 1/4 inch pieces)
Medium carrots
2 (cut into 1/4 inch dice)
Cilantro
4 tablespoons (finely chopped)
Frozen black-eyed peas
10 ounces (none)
Vegetable stock or broth
6 1/2 cups (none)
Brown rice
4 tablespoons (none)
Ground ginger
1/2 teaspoon (none)
Ground allspice
1/2 teaspoon (none)
Dried thyme
1/2 teaspoon (none)
Mustard powder
1/2 teaspoon (mixed with 1 tablespoon hot water)
Scotch bonnet pepper
1/4 (chopped (or 1/4 to 1/2 teaspoon cayenne))
Salt
to taste (none)
Chives
1 tablespoon (finely chopped)
Lime or lemon wedge
1 (for serving)
Instructions
1
In a large pot or dutch oven, heat the olive oil over medium-high heat.
2
Add the diced green bell pepper, onion, and carrots to the pot and sauté for about 3 minutes, or until the onion is translucent and begins to brown around the edges.
3
Stir in the finely chopped cilantro and let it cook for an additional minute to release its aroma.
4
Next, add the frozen black-eyed peas, vegetable stock (or broth), brown rice, ground ginger, allspice, thyme, mustard powder mixed with hot water, and the chopped scotch bonnet pepper (or cayenne).
5
Mix everything well and bring the soup to a boil.
6
Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for about 1.5 hours, stirring occasionally to prevent sticking.
7
After simmering, taste the soup and season it with salt and additional pepper as needed.
8
Serve hot, garnished with finely chopped chives and accompanied by lime or lemon wedges for an extra flavor boost.
Nutrition Information
1.7
Fat
13
Carbs
2.5
Protein
4.2
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Trinidadian Black-Eyed Pea Soup?
It is a hearty vegan dish featuring black-eyed peas, mixed vegetables, and Caribbean spices like allspice and ginger.
Is this recipe vegan-friendly?
Yes, this recipe is entirely vegan and vegetarian as it uses vegetable stock and plant-based ingredients.
How many calories are in a serving of this soup?
There are approximately 67 calories per serving.
What is the total fat content per serving?
Each serving contains 1.7 grams of fat.
How much fiber does this soup provide?
This recipe provides 4.2 grams of fiber per serving.
How many ingredients are needed for this recipe?
There are 16 ingredients required to make this soup.
What type of black-eyed peas should I use?
The recipe calls for 10 ounces of frozen black-eyed peas.
How much vegetable stock is needed?
You will need 6 and 1/2 cups of vegetable stock or broth.
Does this soup contain rice?
Yes, the recipe includes 4 tablespoons of brown rice.
How long does the soup need to simmer?
The soup should simmer gently on low heat for about 1.5 hours.
What is the heat source in this recipe?
The heat comes from 1/4 of a chopped scotch bonnet pepper or 1/4 to 1/2 teaspoon of cayenne.
How do I prepare the mustard powder?
Mix 1/2 teaspoon of mustard powder with 1 tablespoon of hot water before adding it to the soup.
What vegetables are sautéed at the beginning?
The recipe starts by sautéing green bell pepper, onion, and carrots in olive oil.
How should the carrots be prepared?
Two medium carrots should be cut into 1/4 inch dice.
When do I add the cilantro?
Stir in 4 tablespoons of finely chopped cilantro after the vegetables have sautéed for 3 minutes.
What should I use to garnish the soup?
Garnish the soup with 1 tablespoon of finely chopped chives.
Is a citrus element recommended for serving?
Yes, it is recommended to serve the soup with lime or lemon wedges for an extra flavor boost.
What are the primary spices used?
The soup is flavored with ground ginger, ground allspice, and dried thyme.
How much protein is in this soup?
Each serving contains 2.5 grams of protein.
What is the carbohydrate count?
There are 13 grams of carbohydrates per serving.
Can I make this soup in advance?
Yes, the soup can be made ahead of time and is suitable for meal prep.
Should I cover the pot while simmering?
Yes, cover the pot once the soup reaches a boil and then reduce the heat to low.
How often should I stir the soup?
You should stir the soup occasionally during the 1.5-hour simmering process to prevent sticking.
What kind of oil is used for cooking?
The recipe uses 2 tablespoons of olive oil.
Is there any cholesterol in this dish?
No, the cholesterol content is listed as null.
What size should the onion pieces be?
One medium onion should be cut into 1/4 inch pieces.
Can I substitute scotch bonnet pepper?
Yes, you can substitute it with 1/4 to 1/2 teaspoon of cayenne pepper.
How long should the initial vegetables sauté?
The bell pepper, onion, and carrots should sauté for about 3 minutes or until the onion is translucent.
When do I season with salt?
Taste and season the soup with salt and additional pepper after the 1.5-hour simmering is complete.
What type of pot is best for this recipe?
A large pot or a dutch oven is ideal for preparing this soup.