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Black-Eyed Peas


Black Eyed Pea Soup
Alexandra Grablewski/Digital Vision/Getty Images

Perfect for New Year's Day, this black-eyed peas dish can be eaten like a stew or served over couscous, rice or dairy-free Baked Polenta.

Serves 8 to 12

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes


  • 2 T. olive oil
  • 3 cups finely chopped onions
  • 4 cloves of garlic, finely chopped
  • 1 15-ounce can low-sodium vegetable stock
  • 4 cups dry black-eyed peas
  • 5 cups water, plus more, if needed
  • 2 15-ounce cans whole tomatoes
  • 3 T. tomato paste
  • 2 T. dark brown sugar
  • salt and pepper, to taste


1. In a large pot, heat the oil over high heat. Add the onions and garlic and cook, stirring constantly, until onions are translucent and fragrent. Add the vegetable stock, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil. Turn down the heat to low and simmer for 2 hours, adding more water as neccessary, or until the peas are tender. Add salt and pepper to taste and serve.

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