Spicy Black Eyed Pea Soup with Arugula & Rice
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This Spicy Black Eyed Pea Soup with Arugula and Rice is everything we love in a soup: delicious, filling, vegan, gluten free, cholesterol free, and oil-free. It's a wonderful way to incorporate greens and whole grains into your diet, is easy to prepare, and keeps well in the refrigerator.
Ingredients
  • 4 cans low sodium black eyed peas
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 7 stalks celery, diced
  • 2 large carrots, diced
  • 1½ tsp oregano
  • ½ Tbsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp coarse black pepper
  • 2 tsp. soy sauce (use tamari if gluten free)
  • 1 bay leaf
  • 8 cups low sodium vegetable broth
  • 5 oz. fresh arugula or mixed greens
  • 2 cups cooked short grain brown rice
  • Cholula Hot Sauce or hot sauce of your choice.
Instructions
  1. Heat a dutch oven on the stove on medium heat, spray with a non-stick spray. . Dice your onions, carrots, and celery, then add to heated oven. Mince garlic and measure out all spices and set aside in a small bowl. Saute your vegetable mixture until onions become transparent.
  2. While onions and vegetables are cooking, drain and rinse your black eyed peas. Add your garlic, spices, and soy sauce or tamari, then add your black eyed peas, stirring to combine.
  3. Next add your vegetable broth. Bring to a boil for 2 minutes, then turn heat down to simmer, and place lid on dutch oven. Allow to simmer, covered, for about 30 minutes.
  4. After soup has simmered for 30 minutes, add your Arugula. Stir until wilted, then measure out 2-3 cups of soup into a blender, and blend on low speed until mostly smooth. Add this pureed soup mix back into dutch oven and stir to combine. Taste and adjust salt and other seasonings as needed.
  5. Ladle into bowls with brown rice and drizzle liberally with hot sauce.
Nutrition Information
Serving size: ⅛th of Recipe Calories: 246 Fat: 2 g Saturated fat: 0 mg Trans fat: 0 g Carbohydrates: 46 g Sugar: 3 g Sodium: 216 mg Fiber: 9 g Protein: 13 g Cholesterol: 0 mg
Recipe by The Garlic Hussy at http://www.garlichussy.com/dinner/spicy-black-eyed-pea-soup-with-arugula-rice/