Black Eyed Pea Soup

Black Eyed Pea Soup

Blue Zone  Ikarian Stew

This delicious, hearty soup is so good for you, Greek-inspired, and will warm you from the inside during the cooler months.

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Main Ingredients

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extra virgin olive oil black eyed peas red onion garlic cloves fennel bulb tomato  tomato paste bay leaves water salt fresh dill

Heat ¼ cup olive oil oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel.

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Heat

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Stir occasionally and cook for 10-12 minutes, until softened. Add the black eyed peas and stir to combine.

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Stir

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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.

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Add

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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.

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Simmer

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Finally stir in the other ¼ cup olive oil, taste and adjust seasoning with more salt and dill if desired.

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Serve

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