I will start off by saying this is one of the best soups The Missus has ever made for me. I really enjoy the taste of this soup and it’s so easy to change up and add in new flavors so it’s brilliant every time.
Black-eyed peas are huge in the South, most notably eaten on New Years Day. Year before last, we spent New Years in Kerry (Ireland) with the fam-bam and the Missus lugged black-eyed peas with her so we wouldn’t break Southern tradition. I don’t think anyone had ever seen them before as the curiosity surrounding the dish ran wild. Turns out they were such a hit my dad couldn’t stop eating them. Of course in true Murphy fashion, the bag we left behind is still sitting in the cupboard over a year later, the poor craters.
Black Eyed Peas, also known as cowpeas, are high in protein and serve as an excellent source of calcium, not to mention high in vitamin A and good for magnesium, iron & folic acid, making them a great choice if you are a vegan. This, my vegan friends, is for you–though I highly encourage my carnivoire mates to tuck in as well. I’m telling you, it’s good stuff!
Serves 6-8 cups
1 lb bag (16 oz/454g) dried black-eyed peas, soaked overnight
1 ½ – 2 lbs butternut squash, peeled and cut into small dice (about 5 cups)
4 cups veg broth
4 cups chicken broth
1 tbsp olive oil
2 cups onion, minced
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 bunch baby spinach leaves
2 tsp salt
¼ tsp cinnamon
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
fresh black pepper to taste
Begin by placing the soaked black-eyed peas in a saucepan covered with 2 inches of water. Bring to a boil then turn the heat down to a simmer. Partially cover and simmer for about 30 minutes or until tender. Drain and set aside.
Preheat a soup pot for a couple mins, add in olive oil and heat for about 1-2 mins. Add in onion, ½ the garlic, ½ the ginger, and ½ the salt. Cook over medium heat for 5 minutes. Add ½ the squash and both broths. (You can use all chicken, all veg or both as I did, depending on your taste.) Bring to a boil, then down to a simmer, covered for about 10 minutes. Add in the rest of ingredients except for the spinach; cinnamon, lemon juice, vinegar, black-eyed peas, the remaining garlic, ginger, squash and salt. Cover again and cook over low heat until the most recently added squash is tender.
Just before serving add in the baby spinach, mix well. Taste and season with pepper and more salt if needed. Serve hot, topped with freshly chopped cilantro or parsley if desired.
NOTE: You can cook the black-eyed peas up to a couple days ahead to save time.
Let me know how you get on with this recipe. If you have any requests or questions, please leave a comment! To see more of my recipes and learn about me and my healthy food philosophies head over to thehealthyirishman.com.
.The Healthy Irishman Fueling your body with healthy food. Fueling your mind with the wealth of health.
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