Black-Eyed Pea Soup with a hint of Orange Juice

What a morning, gusty winds, rain, ufff I was out doing some errands, and the wind just kept pushing me to the point that I could not stand up, and yet while I was fighting the wind I noticed that there were people cycling!!  If it was younger age group I would think that’s  normal, but that wasn’t the case it was a much older age group that were on the bikes!!  Wow!!  

I have been feeling a bit run down these past few days, so many things going on at the moment that I am trying to keep up with but I think today I reached my limit as to how much I can do in one day.  So, I decided to take a break from everything else and just post my recipe. 🙂  I went to the pantry and took out the ingredients to make the soup that has a slight twist to it.  I added a touch of Orange juice and just a few drops of Lemon juice let me know if you try out this recipe.  🙂  

Have a good weekend everyone!! 🙂




500 grams Black Eyed Peas (boiled)

1 large Onion (diced)

1 large Carrot (chopped into large pieces)

1 can of Tomatoes

1 litre of Vegetable Broth

1 tablespoon of Tomato paste

3 tablespoons of Orange Juice

1 tablespoon of Lemon Juice

Pinch of Red Pepper Flakes (optional)

1/2 cup Olive Oil





Soak black-eyed peas in salted water overnight and drain before cooking. Boil black-eyed peas before starting the cooking process.  In a large cooking pot add in half of the olive oil, onion, carrot and sauté on low heat for about 15 minutes.



Add in the boiled peas, I added a bit of the red pepper flakes for a slight kick. 


Pour in the vegetable broth.


Lastly, add in the tomatoes, orange juice, lemon juice  and the rest of the ingredients, cook for 1/2 hour on low to medium heat until black-eyed peas are ready.  


Kali Orexi!! 🙂

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