Black-Eyed Pea Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3/4 cup diced celery
• 3/4 cup diced carrots
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes with juice
• 2 (15-ounce) cans black-eyed peas, drained and rinsed
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Directions

1. Heat oil in a large pot over medium heat. Add onion, garlic, celery, carrots, thyme, oregano, cumin, and red pepper flakes. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add broth, tomatoes with juice, black-eyed peas, and parsley. Bring to a boil; reduce heat and simmer until vegetables are tender, about 20 minutes.
3. Season with salt and pepper, to taste. Serve hot.

Interesting Facts

• Black-eyed peas are a type of legumes.
• Black-eyed peas are high in protein and fiber.
• Black-eyed peas are a traditional Southern dish.