Black-Eyed Pea Soup (Vegan)

Packed with vegetables, beans, and aromatic spices, it's a comforting and satisfying dish that's perfect for chilly days.

Nutrition

Per serving: 358.31 calories, 22.53g protein, 12.63g fat, 41.69g carb, 11.09g dietary fiber, 3.82g saturated fat, 5.05g total sugar, 0.0g added sugar

Significant source for: Protein, Fiber, Iron, Magnesium, Potassium, Zinc, Copper, Fluoride, Manganese, Vitamin A, Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

2 tablespoons olive oil

4 links hot Italian plant-based sausage, sliced

1 medium yellow onion, diced

2 medium carrots, diced

2 medium celery stalks, diced

4 cloves garlic, minced

6 cups vegetable broth

2 cups dried black-eyed peas, soaked overnight, rinsed, and drained

1 tablespoon smoked paprika

2 sprigs fresh thyme

1 bay leaf

1 (14.5 oz) can canned diced tomatoes

1 bunch kale, stemmed and roughly chopped

1/4 cup nutritional yeast (optional)

Black pepper

preparation

step 1.

In a 3-qt Dutch oven or a soup pot, heat up the olive oil over medium heat.

step 2.

Add the sliced hot Italian plant-based sausage to the pot; sear them for 3 to 4 minutes or until both sides are lightly browned. Remove the sausage and transfer to a plate.

step 3.

Add the carrots, yellow onions, celery, and garlic to the pot; cook for 5 minutes or until vegetables are softened.

step 4.

Add the mushroom broth, black-eyed peas, smoked paprika, fresh thyme, and bay leaves. Bring the pot to a boil over high heat.

step 5.

Lower the heat and allow it to simmer for 30 to 40 minutes or until the black-eyed peas are fully cooked. Fish out thyme and bay leaves.

step 6.

Add the canned diced tomatoes, kale, and nutritional yeast. Bring the pot to a boil again over medium heat. Turn off the heat. Stir in the hot Italian plant-based sausage.

step 7.

Sprinkle with pepper and serve.