Black-eyed Pea Soup

Creamy and delicious vegan recipe. It’s a typical Tuscan dish, either as a side dish, less brothy, or as a soup, or even with pasta.
A wonderful comfort food from grandmothers but current for today for those who care about health and fitness.
Black-eyed peas have numerous properties.
Numerous studies have confirmed that a modest amount of beans, consumed regularly, can help prevent and treat several degenerative diseases such as diabetes, increased blood cholesterol, high blood pressure, and various types of cancer.
Their consumption can therefore help prevent binge eating and hunger attacks, providing the body with a constant supply of energy;
They are friends of the intestine: beans contain both soluble and insoluble fibers, thus having a dual effectiveness on intestinal functionality.

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Difficulty: Very easy
Cost: Economical
Rest time: 12 Hours
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Boiling, Pressure Cooker
Cuisine: Regional Italian
Region: Tuscany
Seasonality: Autumn, Winter and Spring

476.03 Kcal

calories per serving

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Energy 476.03 (Kcal)
Carbohydrates 53.72 (g) of which sugars 7.35 (g)
Proteins 18.28 (g)
Fat 21.11 (g) of which saturated 3.94 (g)of which unsaturated 5.29 (g)
Fibers 11.77 (g)
Sodium 440.55 (mg)

Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

9 oz dried black-eyed peas (or 750 boiled)
2 leaves bay leaves
2 leaves sage
1 onion (medium)
1 clove garlic
4 tbsps extra virgin olive oil
18 oz peeled tomatoes (or chopped)
2 tsps stock cube (vegetable)
as needed bread croutons
as needed water

Black-eyed Pea Soup

Tools

What we need to make

2 Pots
1 Immersion Blender

Steps

To prepare

you need to soak the beans the night before.
After the time, I don’t change the water because I don’t use baking soda, but if you want to use it, you need to change the water.
Put the soaked beans in a pot with water and bay leaves.
Cook in a regular pot for about 1.5 hours or in a pressure cooker for 20 minutes from the start of the whistle.
At the end of cooking, drain the beans, but don’t throw away the water as it is rich in minerals and you can either extend the soup or cook pasta in it.
In a second pot, put the oil, sage leaves, unpeeled garlic clove, and chopped onion.
Sauté slowly until the onion turns golden.
Then remove the garlic, and pour the chopped tomatoes or peeled tomatoes, which you should break with a wooden spoon, into the pot.
Mix and incorporate 3/4 of the beans and the stock cube.
Simmer for about 15 minutes over low heat.
In the meantime, take the beans you set aside and blend them with an immersion blender.
Add the bean puree just before turning off the heat.

Adjust the salt.
Now the Black-eyed Pea Soup is ready. Serve it with croutons.