Description
A comforting and flavorful Black-Eyed Pea Stew infused with aromatic vegetables and herbs.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion, diced small
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes with juice
- 3 garlic cloves, minced
- 2 cups cooked black-eyed peas, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, plus additional for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced sweet onion and sauté for 3-4 minutes until translucent.
- Add carrots and celery; cook for 4 minutes, stirring occasionally. Stir in potatoes and cook for 2 minutes.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in diced tomatoes with juices and vegetable broth. Add bay leaf, thyme, smoked paprika, black pepper, and salt. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes until potatoes and carrots are nearly tender.
- Stir in black-eyed peas and simmer for 10 minutes until all vegetables are soft and flavors meld together.
- Remove bay leaf. Taste and adjust seasoning as needed. Stir in chopped parsley.
- Ladle into bowls and garnish with additional fresh parsley.
Notes
- This stew can be easily customized with your choice of vegetables.
- For a spicy kick, add a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg