Vegetarian Black-Eyed Pea Soup

Name: Vegetarian Black-Eyed Pea Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 1 clove garlic, minced; 1 carrot, chopped; 2 stalks celery, chopped; 1 small onion, chopped; 2 cups vegetable juice; 2 cups vegetable broth; 16 ounces canned tomatoes with juice; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme, or oregano; Salt, to taste; Freshly ground black pepper, to taste; 1 (15.5-ounce) can black-eyed peas, or crowder peas; 1/2 cup macaroni; Freshly grated Parmesan cheese, optional

A hearty vegetarian black-eyed pea and macaroni soup features carrots, celery, onion, basil, and thyme, with options for gluten-free and vegan diets.

⭐ 4.6 (33 reviews) Prep: 5 minCook: 15 minTotal: 20 minYields: 8 servings

Category Tags:

Appetizer Dinner Lunch Soup Side Dish

Cuisine Tags:

American

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Instructions

Heat oil in a Dutch oven; sauté garlic, carrot, celery, and onion for 5 minutes.
Stir in vegetable juice, broth, tomatoes, basil, thyme, salt, pepper, and black-eyed peas. Bring to a boil, then reduce to a simmer for 10 minutes.
Add macaroni and continue simmering for 10 to 15 minutes, stirring occasionally until cooked. Serve optionally with Parmesan cheese.

Nutritional Info (per serving)

Calories: 127 kcal

Carbohydrate: 21 g

Cholesterol: 0 mg

Fiber: 6 g

Protein: 6 g

Saturated Fat: 0 g

Sodium: 429 mg

Sugar: 6 g

Fat: 2 g

Unsaturated Fat: 0 g