Friday, July 4, 2014

Black Eyed Peas Soup

My beach plans with friends got cancelled today because of a rainy Independence Day. I am certainly not complaining though when I see what the people are battling down in the Carolinas with Hurricane Arthur. I can deal with a little rain. My Independence Day at home is allowing me the opportunity to cook some delicious foods for the blog and catch up with some paperwork. After the last few days walking around Manhattan for hours in the hot sun completing errands, I am more than happy to have a relaxing day at home.

Today, I am presenting this simple soup I made a few weeks ago. Even in summer, when it is rainy outside as it is today, a bowl of soup can hit the spot - even on Independence Day - so what if it's not colored red, white and blue :)

This is from a cookbook I have used many times and the recipe was for Black Eye Pea Stew & Spicy Pumpkin - it was two separate dishes to eat together. However, the recipe wasn't specific on how much water to cook the beans in, so when I was finished I had soup instead of stew. I didn't want to remove any of the water because then I would be removing the flavor that was already imparted into it, so I simply had soup instead of stew. I didn't mind as this soup was thoroughly enjoyed.

This recipe isn't particular to any country in Africa, but more a general recipe using ingredients common in African cuisine. Black eyed peas are one of the most common legumes used throughout the continent and this soup is a perfect way to utilize it.

African Black Eyed Pea Soup

Serves 4
  • 1 1/4 cups black eye peas
  • 2 garlic cloves, finely chopped
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 sprig of thyme
  • 1 bouillon cube
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 3 carrots, peeled and sliced
  • a few drops of hot sauce
  • 1 tablespoon palm oil (aka dende oil)
In a pot, combine peas, garlic, onion, bell pepper, thyme, bouillon cube and spices. Add enough water to cover (I added approximately 6 cups). Bring to a boil. Reduce to a simmer and cook until peas are tender.
Add carrots, hot sauce, salt and dende oil. Cook until carrots are cooked, about 10 minutes.

Serve hot.

This post is for the CC Challenge of the month

...linking to Souper Sundays & No Croutons Required

Chef Mireille


  1. Very healthy, super comfort and protein rich soup.

  2. so nutritious. I love these beans.

  3. Such a healthy bowl of soup--perfect for any time of year. ;-) Thanks for sharing it with Souper Sundays this week.

  4. The peas look like what we have here as chavli. The protein rich soup will hit the spot.

  5. Thanks for sharing with NCR. I adore black-eyed peas and this sounds wonderful. The roundup should be posted in the next day or so. Btw, I also sent you an email about hosting MLLA, as you expressed an interest in doing so a while back. Please do contact me if you are still interested. legume.lisa at gmail dot com.


Thank you for your feedback. All comments are appreciated.
Chef Mireille

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