Sunday, January 16, 2011

Blackeyed Pea Soup Recipe

From Chris Pedersen
Yield 4 Servings

Category Soup
Cuisine Healthy, Vegan

1/2 onion, chopped
1 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp basil
11/2 C water or vegetable broth
1 parsnip, chopped
1 celery stalk, sliced
1 carrot, chopped
1 C cabbage, chopped
1 broccoli stalk, separated into small pieces
1 can blackeyed peas
1 can cut tomatos

1. Add oil to saucepan. Cook onions and garlic on medium-high heat.
2. Add water or broth.
3. Add remaining veggies and stir. Cook covered until heated through.
4. Add blackeyed peas and tomatos. Stir to mix.
5. Cook for 5 minutes on medium heat. Veggies should be a bit crunchy.
6. Serve

This hearty veggie soup has a wonderful mild, sweet flavor—the secret is the parsnip. It takes only 45 minutes to prepare and it's very inexpensive. Don't believe it if you hear that eating healthy is expensive... not true!

Make sure you don't overcook this soup. It's goodness is in the firm, almost crunchy veggies. Cook it up and leave a comment to let me know what you think.

Get on the Healthy Journey!

Also linked at Sunday Night Soup.


  1. That looks delicious. When's dinner?

    Would you believe I've never had a parsnip in my life? Seriously. My kids are already complaining about the brussel sprouts I'm serving them with dinner tonight. LOVE THEM.

    *You will be happy to know I've exercized for three days striaght now. Three miles on Fri and Sat, and 1 1/2 miles today. You inspired me.

  2. Wow, Joanne! That's great! I'm happy I inspired you. Whatever it takes... use it to get you there.

  3. I love the selection of vegetables in this soup, especially the broccoli which you don't normally see whole in soup. Thanks for sharing this with Sunday Night Soup Night! Look forward to seeing you next time.