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This warming, comforting black eyed pea soup is the ultimate dish for the fall and winter that’ll stick to your bones! This dish is full of healthy, wholesome ingredients that are Blue Zone diet-friendly. If you don’t know what the Blue Zone is, it’s certain countries around the world with the healthiest people, who live the longest. This has been tied back to their diets, which are heavily focused on vegetables, fish, and legumes, versus things like eggs, sugar, and processed foods.
Why You’ll Love Black Eyed Pea Soup
- Greek Inspired: This dish is essentially Ikarian Soup, which is the island in Greece that is in the Blue Zone
- Healthy: The ingredients in this black eyed pea soup are whole, healthy, and PACKED with benefits
- Hearty: This soup is so hearty, filling, and comforting. It’s a great meal for any season, but especially when the weather gets colder
Ingredients
Fennel – Fennel not only adds a delicious flavor to any dish but it also can benefit your heart, and skin, it’s anti-inflammatory and is just so dang good!
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Black Eyed Peas – Black eyed peas are full of nutrients like vitamin A, folate, manganese, and fiber. A delicious, healthy, plant-based protein.
How to Make Black Eyed Pea Soup
- Heat ¼ cup olive oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel. Stir occasionally and cook for 10-12 minutes, until softened.
- Add the black eyed peas and stir to combine.
- Add in the finely chopped tomato, diluted tomato paste (tomato paste mixed with 1/4 cup water) and 3 cups water, enough to cover the ingredients in the pot. Add the bay leaves and bring to a boil over high heat. Reduce heat to keep at a simmer for 15-20 minutes until reduced to more of a stew like consistency. Stir in the salt and dill and cook for a few more minutes.
- Finally stir in the other ¼ cup olive oil, taste and adjust seasoning with more salt and dill if desired.
Tips and Tricks
- Serve with a dollop of plain Greek yogurt, fresh dill, and/or crust bread or pita
- Add in your favorite veggies if you are trying to use up stuff in your fridge – carrots, potatoes, and celery, are all good options
Best served with
How to Store Leftovers
This soup is so delicious to meal prep for the week. It stores well. Just put it in an airtight container and keep it in the fridge for up to 4 days, or freeze it for up to 3 months.
Common Questions
Despite their name, they aren’t peas, instead, they are a bean that has a little black dot on them that makes it look like a black eye.
Blue Zones are located in parts of Italy, Greece, Japan, Costa Rica, and more. They are home to some of the healthiest, and longest-living people in the world.
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Ingredients
- ¼ – ½ cup extra virgin olive oil, divided
- 19 oz can black eyed peas, drained and rinsed
- 1 small red onion, diced
- 4 garlic cloves, minced
- 1 fennel bulb, cored and chopped
- 1 large tomato (or 2 small) finely chopped
- 1 ½ tbsp tomato paste diluted with 1/4 cup water
- 2 bay leaves
- 3 cups water (or chicken or vegetable broth)
- 2 tsp kosher salt
- ¼ cup chopped fresh dill plus more for garnish
- ¼ cup crumbled feta cheese (optional)
Instructions
Start Cooking- Heat ¼ cup olive oil oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel. Stir occasionally and cook for 10-12 minutes, until softened.
- Add the black eyed peas and stir to combine.
- Add in the finely chopped tomato, diluted tomato paste (tomato paste mixed with 1/4 cup water) and 3 cups water, enough to cover the ingredients in the pot. Add the bay leaves and bring to a boil over high heat. Reduce heat to keep at a simmer for 15-20 minutes until reduced to more of a stew like consistency. Stir in the salt and dill and cook for a few more minutes.
- Optionally, stir in the remaining ¼ cup olive oil, taste and adjust seasoning with more salt. Garnish with fresh chopped dill and crumbled feta (about 2 tbsp per bowl) if desired.
Notes
- Serving suggestions: a dollop of Greek yogurt, more fresh dill and/or a slice of crusty bread or our fluffy pita recipe
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New favourite comfort food!! I’ve already made twice this week and can’t get enough. Already obsessed with all of these recipes and I can’t wait to make them all. 😍😍
Pleae let me know what you make next!!!!
So good, so quick and easy. The black eyed peas became so creamy. Love fennel so was happy to see a recipe using it. I will make this again for sure.
Thank you so much, Pamela! I am so glad you enjoyed this!