Black-Eyed Pea Escarole Soup
Black-Eyed Pea Escarole Soup is a hearty vegetable soup made with black-eyed peas, tender escarole, butternut squash, leeks, and aromatic herbs. This wholesome soup is naturally satisfying, freezer-friendly, and perfect for a nourishing lunch or comforting dinner.
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
Calories: 245 kcal | Carbohydrates: 35 g | Protein: 10 g | Fat: 8 g | Saturated Fat: 5 g | Sodium: 640 mg | Sugar: 5 g