I’ve had a bag of dried black-eyed peas on a shelf in my food pantry for over 5 years; leftovers from a bag that I used one New Years way back when…well, it’s finally gone. And what a delicious bag of beans it turned out to finally be!
Serve this hearty soup up with some simple crunchy crackers like these flax and some raw veggies for a deliciously easy, heart-healthy meal. The soup is packed with so many good things it’s a meal on its own for me. A bit of cheezy background from the Nutritional Yeast takes the flavors up a notch to ‘guest friendly’ status. It looks fancy but tastes like Grandma’s home cooking.
A half a cup of black-eyed peas has about 140 fat-free calories.
Since the ‘creamy’ texture of this soup comes mainly from pureeing the beans after cooking them down, you get twice as much goodness from the base of the soup. Black-eyed peas are especially high in potassium, iron and vitamin C.
Just 1 cup of this soup will get you 13 grams of protein along with 11 grams of dietary fiber. Again, creaming the beans to create the soup’s consistency is soooo much more healthy for your heart, your stomach, your waistline in comparison to a diary-laden cream based traditional creamy soup.
For an extra splash of legume benefits I’ve thrown in a bit of Edamame along with corn to add to not only the health benefits of this soup, but it’s phenomenal, earthy flavors.
With a good pinch of black pepper per bowl, you’ll fall in love with the soup’s wide array of tastes and textures. I know it’s just a bowl of soup….but why not make a fabulously healthy dinner also taste as good as it feels?
- 3 cups black-eyed peas - cooked
- 2 quarts water or unsweetened nut milk
- 3/4 cup nutritional yeast
- 2 tbs. chili powder
- 1/2 fresh jalapeno pepper, seeded and diced
- 1 tbs. 'Better Than Bouillon' soup base or equivalent
- 2 cups frozen corn
- 1 - 2 cups frozen Edamame beans or preferred veggies
- If using canned beans, rinse and drain the beans then add them to a large pot with the water.
- Bring the water to a boil and add in yeast, bouillon, chili powder.
- In small batches in a food processor or blender, blend the soup leaving some bean chunks in the mixture. Return the blended soup to the pot and add the remaining ingredients.
- Cook over low heat for 15 minutes or until serving. Thin with more water if soup becomes too thick and season with salt & pepper to taste.
- Makes 4 - 5 quarts. Store in a sealed container in the fridge for 1 week or freeze for up to 6 months.
More from my site
- “Protein Ninja” by Terry Hope Romero + Dark Chocolate Almond Chewies
- Annie’s Almond Butter Chocolate Oat & Seed Squares from An Unrefined Vegan – April’s ‘Nut Butter Bash’ entry