Black Eyed Pea Soup
Servings 2
Calories 696kcal
Ingredients
Black-Eyed Pea Soup:
- 1 TBSP Extra-virgin olive oil
- 1 Onion diced
- 2 cloves Garlic minced
- 1 Carrot diced
- 1 stalk Celery diced
- 1 cup Black eyed peas canned
- 4 oz Smoked ham chopped
- 4 cups Chicken broth
- 1 Bay leaf
- 1 tsp Dried thyme
- 1/2 tsp Smoked paprika
- Fresh parsley Chopped for garnish
Seasoning
- Salt
- Black pepper
Baguette:
- 1/2 Baguette cut into hunks
Strawberries and Cream Dessert:
- 1 cup Strawberries sliced
- 1 cup Heavy cream
- 2 TBSP Powdered sugar
- 1 tsp Vanilla extract
Sweet tea
- 24 oz Sweet tea
Instructions
- Preheat oven to 350°F (175°C).
- Prep all ingredients per the instructions above.
- Heat the olive oil in a pot over medium heat. Sauté the diced onion, minced garlic, carrot, and celery until the vegetables are softened about 5 minutes.
- Add the black-eyed peas, ham, broth, bay leaf, dried thyme, and smoked paprika to the pot. Cover with a lid. Bring to a simmer for 20 minutes.
- Strawberries and Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the powdered sugar and vanilla extract. Serve the sliced strawberries in a ramekin or small dish with a dollop of the whipped cream mixture on top.
- Warm the baguette in the oven for 2 to 3 minutes.
- Discard the bay leaf, and season the soup with salt and pepper to taste. If the soup is too thick, you can add some additional broth or water to reach your desired consistency.
- Serve the black-eyed pea soup with baguette, strawberries and cream for dessert, and a glass of sweet tea.
Nutrition
Calories: 696kcal | Carbohydrates: 49g | Protein: 41g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 2766mg | Potassium: 1304mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5735IU | Vitamin C: 7mg | Calcium: 220mg | Iron: 7mg