When I was a kid, one of my most favorite foods were black-eyed peas and rice. My grandma Helen used to make the best black eyed peas and rice! I have no idea how she made them as I was too young to really care at the time. The texture of the rice that she cooked…boy oh boy the texture….I have no idea how to replicate it. I have not seen it since the days she cooked it for me.
This recipe does not resemble her recipe in the least but it does, however, capture my love for black-eyed peas.
This recipe is packed with herbs and spices to bring out the flavor in the soup without the need for added salt, oil, and sugar.
Getting used to eating food with no added salt, oil, and sugar, takes some getting used to. Over time your taste buds will not need the salt and when you taste things with added salt you will actually think the dish is too salty.
I started with dried black eyed peas. Using dried beans is soooo much cheaper than using canned. Most of the time I use canned because I was actually being lazy but it was really not that difficult to make the dry beans instead.
Imagine is a good brand. I have used it in many recipes. It is consistent and I like it because it is organic and it comes in a low sodium variety. Click here for more information about Imagine Low Sodium Vegetable Broth. I purchase my broth by the case from Costco.
I used lots of garlic in this recipe because I LOVE garlic! Feel free to use as much or as little garlic as you would like.
I am still trying to get used to not usings salt so I tried a new salt-free seasoning for this recipe. Well, I don’t think the seasoning is actually new but it is surely new to me. Mrs. Dash Fiesta Lime is what I used and can I just say it is delicious!!! You should be able to find it in your local grocery store.
I added diced tomatoes and honestly I don’t know if I used the salt-free variety. I have a few more cans of diced tomatoes to use in my cupboard so after when I need to stock up again I will be sure to buy the low sodium or salt-free variety.
I also used bottled Bolthouse Carrot Juice for convenience sake. You can feel free to juice your own carrots for this recipe.
I hope you make this recipe and enjoy it as much as I do. Let me know what you think! What are some of your favorite soups?
- 4 cups low sodium vegetable broth
- 2 cups dry black-eyed peas unsoaked
- 2 stalks celery chopped
- 8 cloves of garlic (Use more or less. It is up to you. 8 cloves was not overpowering for the soup.)
- 1 medium onion chopped
- 1 15 oz can of diced tomatoes
- 1 cup carrot juice (Feel free to use bottled or fresh.)
- ½ tablespoon red pepper flakes
- 1 teaspoon thyme
- ½ teaspoon turmeric
- 1 tablespoon Mrs. Dash Fiesta Lime Salt-Free Seasoning
- Rinse black-eyed peas.
- Add beans to the pot with vegetable broth and bring to a boil and simmer for 1-1/2 hours. Time depends on the beans and how tender you want your beans.
- While beans are cooking chop vegetables.
- Once you are finished chopping thing the vegetable add the rest of the ingredients to the pot.
- Bring to a boil once more and then simmer until the beans are soft.