Black-eyed Pea Chowder

Good luck soup for New Year's Day. If you're not looking for vegetarian, you can cook bacon at the start and use the grease to sauté the veggies instead of oil and crumble or dice the bacon into the soup. You can also substitute beef broth for veggie broth and get a slightly heartier flavor.

Black-eyed Pea Chowder
Black-eyed Pea Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp vegetable oil

  • 1

    clove garlic, minced

  • 1

    carrot, chopped

  • 2

    ribs celery, chopped

  • 1

    small onion, chopped

  • 2

    cups vegetable juice

  • 2

    cups vegetable broth

  • 1

    can (16 ounces) tomatoes and juice

  • 1/4

    tsp basil

  • 1/4

    tsp thyme or oregano

  • Salt and pepper to taste

  • 1

    can (15.8 ounces) black-eyed peas or crowder peas

  • 1/2

    cup macaroni

  • Parmesan cheese (optional)

Directions

Sauté the onion and garlic in the olive oil for 5 minutes. Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally. Add the zucchini and stock/water, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes. Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes and serve, topped with parsley and/or parmesan cheese.

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