Smoky Black-Eyed Peas Soup
Hearty black eyed peas soup with chorizo and a ton of veggies. A delicious, fulfilling, and comforting soup for the cold winter nights.
Servings: 4 people
Ingredients
- 2 cans black eyed peas (about 400 gr per can)
- 2 chorizos (or smoky sausage)
- 1 onion
- 1 garlic clove
- 3 cups chicken stock
- 3 cups water (or more if needed)
- 1 potato
- 1 carrot
- 1 celery stalk
- 1 tbsp olive oil
- 2 cups fresh spinach (or ¼ cup frozen spinach)
Instructions
- Cut the chorizo into small cubes.
- Heat a big pot and pour the olive oil. Toss the chorizo and the onion cut into cubes. After a couple of minutes, add the garlic clove minced and cook for 1 minute until the garlic is fragrant.
- Peel and cut the potato and the carrot into same-size cubes. Cut the celery stalk into small pieces.
- Toss the potato, carrot, and celery into the pot and stir. Let it cook for a couple of minutes and pour the chicken stock, the black-eyed peas, and water. Let it simmer for 15-20 minutes until the potato and carrot are fork-tender.
- Add the spinach and let it soften for 2-5 minutes. Serve immediately.