Black-Eyed Pea Soup with Greens & Fennel Seeds

January 1, 2016

 Two secret ingredients make this black-eyed pea soup burst with flavor.

Well, it's that time of year again. New Years Day!

I would like to take this opportunity to wish you and your family a happy, healthy and peaceful 2016. I greatly appreciate all your support over the years, and I am so thankful you are part of our healthy, compassionate community.  It is an honor to serve you.

In 2015, I launched my first podcast and loved every minute of it. I hope you enjoyed it too. This year, I plan to do podcasts every other week and provide up to the minute nutrition, health and diet news.

Of course, I will include delicious plant-based recipes in every podcast. I am also launching a course in plant-based nutrition and health and wellness.

In addition to that, I am working on my ebook of recipes and a breakfast cereal.

Whew, it is going to be a busy 2016! If you are interested in any of the books, breakfast cereal or courses, please sign up here for updates. A course in health and wellness would make an awesome gift for a loved one.

I am more passionate than ever about spreading health and wellness all over the world, and I couldn't do it without you. Thank you again. Now, as always, on to food.

My secret ingredients for black-eyed pea soup

Black-Eyed Pea Soup Secret Ingredients – Fennel Seeds & Nutritional Yeast

Who knew that a simple black-eyed pea soup could be so delicious???

My secret ingredients today were fennel seeds and nutritional yeast. I couldn't believe how rich and flavorful this black-eyed pea soup turned out.

Even though these little gems are called peas they are a bean, and chock-full with fiber and potassium.

They are also low in fat and calories.

Traditionally, black-eyed peas and greens are eaten in January to bring prosperity, and I hope this black-eyed pea soup brings you all the abundance you ever want and or need.  Happy New Year everyone!

Black-Eyed Pea Soup with Collard Greens & Fennel Seeds
 
Prep time
Cook time
Total time
 
Fennel seeds and nutritional yeast make this soup burst with flavor.
Author:
Recipe type: soup
Cuisine: American
Serves: 4 large
Ingredients
  • 2 15-ounce cartons of cooked black-eyed peas, rinsed
  • ¼ cup vegetable broth for sautéing (or more if sticking)
  • 2 cups of vegetable broth for soup
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon fennel seeds
  • 4 tablespoons of nutritional yeast
  • large bunch greens (I like spinach)
  • ¾ teaspoon salt
  • fresh ground black pepper
  • ¼ teaspoon red pepper flakes
  • lemon wedges for serving
Instructions
  1. Heat ¼ cup vegetable broth in medium soup pan. Add the onion and fennel seeds. Cook until the onion is soft and translucent. Add the garlic. Cook for another 2 minutes adding more vegetable broth if sticking.
  2. Add the salt and ground black pepper. Add the cooked black-eyed peas, nutritional yeast and two cups of vegetable broth. Stir, bring to a light boil, lower heat and cook for another 15 minutes.
Greens
  1. While the soup is cooking, steam the greens by adding an inch or two of water to a saucepan. Insert the steamer basket. The surface of the water should be under the basket. Add more water if necessary. Bring the water to a boil. When the water is bubbling, add the greens, cover and reduce heat. Cook for approximately 3-4 minutes. Sprinkle with chili flakes.
Assembly
  1. Divide the soup among bowls and top each some of the steamed greens and a squeeze of lemon over the top. Serve with lemon wedges.
Nutrition Information
Serving size: 10 ounces Calories: 200 calories Fat: 0.6 Saturated fat: 0.2 Trans fat: 0 Carbohydrates: 33.5 grams Sugar: 5.3 Fiber: 10 grams Protein: 6 grams Cholesterol: 0

 

 



6 thoughts on “Black-Eyed Pea Soup with Greens & Fennel Seeds

  1. Hi Nancy!! I made this black eyed peas soup tonight!! I just finished licking the bowl!!! I love it so much.. this will be something that I whip up again and again!! Thank you so much for all you do. I just found your podcast. I listen on my way to work. I have been vegan for 3 years and I have never felt better.

    I can’t wait to work my way through your recipes:)

    Annette

    1. Hi Annette – thank you so much for your feedback – I am so happy you loved it. It is one of my favs too. Congratulations on 3 years – that is awesome and thanks for listening to the podcasts. That means a lot to me. Happy Holiday!

    1. Hi Norine – I would say 1 1/2 cups of dried black eyed peas would due the job. Thanks for stopping by and for being part of our healthy community! Nancy

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