Black-Eyed Pea Escarole Soup
Equipment
- large stockpot
- Measuring cups
- medium skillet
- Wooden spoon
Ingredients
- ½ teaspoon freshly ground black pepper
- 1 cup frozen cubed butternut squash
- 1 head escarole coarsely chopped (about 2 cups)
- 1 large or 2 small leeks white and light green parts only, rinsed well and sliced into half-moons
- 1 tablespoon coconut oil
- 1 tablespoon fresh oregano or 2 teaspoons dried oregano
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon sea salt
- 1½ cups dried black-eyed peas soaked overnight
- 2 celery stalks chopped
- 2 garlic cloves minced
- 6 cups vegetable broth
Instructions
- Rinse and drain the soaked black-eyed peas.
- Place them in a large stockpot.
- Add the vegetable broth, garlic, thyme, and oregano.
- Bring to a boil.
- Reduce the heat and simmer gently.
- Heat the coconut oil in a medium skillet.
- Cook the leeks and celery for about 5 minutes until softened.
- Transfer the vegetables to the stockpot.
- Cover and simmer for 40 minutes.
- Add the butternut squash and escarole.
- Continue simmering for another 20 minutes.
- Season with the sea salt and black pepper.
- Serve hot.
- Freeze leftovers in airtight containers for up to 6 months.
Notes & Wine Advice
Recipe Notes
Soaking the black-eyed peas overnight helps them cook more evenly and creates a creamier soup. Escarole becomes wonderfully tender while keeping a pleasant texture and mild flavor. This soup freezes exceptionally well, making it ideal for meal prep and busy weeks. Serve with crusty whole-grain bread for a complete and satisfying meal.Wine Advice
A fresh Sauvignon Blanc complements the herbs and earthy vegetables beautifully. For a richer pairing, choose a lightly oaked Chardonnay, which balances the creamy texture of the soup.Nutrition values
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About This Recipe
Black-Eyed Pea Escarole Soup is a hearty vegetable soup that combines tender black-eyed peas, sweet butternut squash, fresh escarole, and aromatic herbs into one comforting bowl. The combination of earthy legumes and naturally sweet vegetables creates a nourishing meal that is both filling and packed with wholesome ingredients. This soup is perfect for cool evenings, healthy lunches, or preparing ahead for busy weekdays.
Why You’ll Love This Healthy Soup
Black-Eyed Pea Escarole Soup transforms simple pantry ingredients into a flavorful and satisfying meal. The black-eyed peas provide plant-based protein and fiber, while butternut squash adds natural sweetness that perfectly balances the gentle bitterness of escarole. Fresh thyme, oregano, garlic, and leeks create a fragrant broth that becomes richer as the soup slowly simmers.
Cooking Black-Eyed Pea Soup
This black-eyed pea soup develops even more flavor when the peas are soaked overnight before cooking. Simmering the vegetables slowly allows every ingredient to soften while maintaining its individual character. The escarole wilts beautifully into the broth, adding freshness without overpowering the other ingredients.
Serving Ideas
Black-Eyed Pea Escarole Soup is delicious served with crusty whole-grain bread, warm sourdough, or a simple green salad. It also makes an excellent light dinner or meal-prep lunch because the flavors continue to improve after a day in the refrigerator. Discover more nourishing bowls in our Soup Recipes collection.
Storage and Freezing Tips
Store leftover black-eyed pea soup in an airtight container in the refrigerator for up to four days. The soup also freezes exceptionally well for up to six months, making it ideal for batch cooking. Thaw overnight in the refrigerator and reheat gently before serving. For additional food safety information, visit the FDA Food Safety website.
Whether you need a healthy family meal or a comforting bowl on a cold day, Black-Eyed Pea Escarole Soup offers wholesome ingredients, satisfying texture, and rich homemade flavor. It is a nutritious recipe you’ll enjoy making throughout the year.