Spicy Liberian Black-Eyed Pea Soup with Greens
Dive into the rich culinary tradition of West Africa with this Spicy Liberian Black-Eyed Pea Soup. Celebrated for its flavors and hearty texture, this soup showcases the beloved black-eyed pea, often regarded as a staple in West African cuisine. The combination of sautéed onions, garlic, and aromatic spices like cayenne and allspice infuses the soup with warmth, while the addition of fresh vegetables—such as okra, bell peppers, and collard greens—brings vibrant color and nutrition. Adjust the heat to your preference, and feel free to elevate the dish by incorporating a larger variety of greens. Serve it thick as a stew over soft polenta or creamy grits for a satisfying meal. Top each bowl with vibrant chopped scallions or fresh cilantro for an extra layer of flavor.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
dried black-eyed peas
1 cup (rinsed and drained)
garlic cloves
2 (peeled)
water
6 cups (divided)
onions
2 cups (chopped)
celery
1 cup (diced)
additional water
2 tablespoons (for sautéing)
cayenne
1 pinch (more to taste)
ground allspice
2 teaspoons
dried thyme
1 pinch
green bell pepper
1 (seeded and chopped)
fresh corn kernels
1 cup (or frozen (optional))
okra
1 cup (sliced, fresh or frozen)
collard greens
2 cups (chopped (or kale, chard, or spinach, optional))
diced tomatoes
3 cups (with juice (28-ounce can))
fresh cilantro
1 tablespoon (chopped (optional, up to 2))
salt
to taste
fresh ground pepper
to taste
Instructions
1
In a covered saucepan, combine the dried black-eyed peas, garlic cloves, and 4 cups of water. Bring to a boil over high heat.
2
Once boiling, reduce the heat to low and let it simmer for about 45 minutes, or until the black-eyed peas are tender.
3
While the peas cook, in a nonreactive soup pot, heat 2 tablespoons of water over medium heat. Add chopped onions and diced celery, sautéing for about 5 minutes until the onions are translucent.
4
Stir in the cayenne, allspice, and thyme, cooking for an additional 1 to 2 minutes while stirring frequently to release the spices' aromas.
5
Add the chopped bell pepper to the pot, stirring it into the mixture, then cover and cook for another 3 to 4 minutes to soften the peppers.
6
Incorporate the corn, sliced okra, diced tomatoes with their juice, and the remaining 2 cups of water. Cover the pot and bring the mixture to a gentle boil.
7
Once boiling, add the chopped greens, allowing them to wilt and cook until tender, then remove the pot from heat.
8
When the black-eyed peas are ready, you can remove the garlic cloves or mash them against the side of the pan for added flavor.
9
Stir the cooked black-eyed peas and their liquid into the soup pot with the vegetable mixture. Add chopped cilantro, if using, and season with salt and freshly ground black pepper to taste.
10
Serve hot, garnished with extra chopped scallions or cilantro for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Liberian Black-Eyed Pea Soup?
It is a hearty West African dish featuring black-eyed peas, okra, collard greens, and a blend of aromatic spices like cayenne and allspice.
What are the primary ingredients in this soup?
The main ingredients include dried black-eyed peas, garlic, onions, celery, bell peppers, corn, okra, collard greens, and diced tomatoes.
How long does it take to cook the dried black-eyed peas?
The dried black-eyed peas should be simmered for approximately 45 minutes until they are tender.
Is this Liberian soup spicy?
Yes, the recipe includes cayenne pepper and allspice to provide a warm, spicy flavor profile.
Can I adjust the heat level of the soup?
Absolutely, you can increase or decrease the amount of cayenne pepper to suit your personal heat preference.
What types of greens can be used in this recipe?
While collard greens are traditional, you can also use kale, chard, or spinach as substitutes.
What are some suggested side dishes for this soup?
This soup can be served thick as a stew over soft polenta or creamy grits for a satisfying meal.
How do I sauté the vegetables without oil?
The recipe calls for sautéing onions and celery in 2 tablespoons of water over medium heat until translucent.
Should I use fresh or frozen okra?
You can use either fresh or frozen sliced okra for this recipe.
Is the corn a required ingredient?
No, the corn is optional and can be either fresh or frozen.
How much water is needed in total?
A total of 6 cups of water is used: 4 cups for boiling the peas and 2 cups for the soup base.
What is the role of allspice in this dish?
Allspice adds an aromatic warmth and depth of flavor that is characteristic of West African cuisine.
How should I prepare the garlic?
The garlic cloves should be peeled and boiled with the peas; they can later be removed or mashed into the soup.
Can I use canned tomatoes for this recipe?
Yes, the recipe specifies using a 28-ounce can of diced tomatoes with their juice.
What should I use for garnishing the soup?
You can garnish the soup with vibrant chopped scallions or fresh cilantro.
Is this soup vegan-friendly?
Yes, based on the ingredients list provided, this soup is entirely plant-based and vegan.
How do I know when the greens are done?
The greens should be added at the end and cooked until they are wilted and tender.
Should the black-eyed peas be drained?
No, the recipe suggests stirring the cooked black-eyed peas and their liquid directly into the soup pot.
What is the first step in making this soup?
The first step is to combine the dried black-eyed peas, garlic, and water in a saucepan and bring them to a boil.
How long should I sauté the onions and celery?
They should be sautéed for about 5 minutes until the onions become translucent.
When do I add the spices?
Stir in the cayenne, allspice, and thyme after the onions and celery have finished sautéing.
How long should the bell peppers cook?
The bell peppers should be covered and cooked for about 3 to 4 minutes to soften.
What type of pot is recommended for the soup?
A nonreactive soup pot is recommended for sautéing the vegetables and building the soup base.
Can I add cilantro to the soup?
Yes, you can stir in 1 to 2 tablespoons of chopped cilantro near the end of cooking for extra flavor.
Do I need to soak the black-eyed peas overnight?
The recipe instructions do not require soaking; however, the peas must be rinsed and drained before boiling.
What is the texture of this soup?
It is described as a hearty soup with a rich texture that can be served thick like a stew.
Can I use a different type of pepper besides green bell pepper?
While the recipe calls for green bell pepper, you can use other varieties, though it may slightly change the flavor profile.
What kind of thyme should I use?
The recipe calls for a pinch of dried thyme.
Does the recipe include salt and pepper?
Yes, salt and freshly ground black pepper should be added at the end to taste.
Is this a traditional West African recipe?
Yes, it is celebrated as a dish that dives into the rich culinary traditions of West Africa, specifically Liberia.