Well, it's that time of year again. New Years Day!
I would like to take this opportunity to wish you and your family a happy, healthy and peaceful 2016. I greatly appreciate all your support over the years, and I am so thankful you are part of our healthy, compassionate community. It is an honor to serve you.
In 2015, I launched my first podcast and loved every minute of it. I hope you enjoyed it too. This year, I plan to do podcasts every other week and provide up to the minute nutrition, health and diet news.
Of course, I will include delicious plant-based recipes in every podcast. I am also launching a course in plant-based nutrition and health and wellness.
In addition to that, I am working on my ebook of recipes and a breakfast cereal.
Whew, it is going to be a busy 2016! If you are interested in any of the books, breakfast cereal or courses, please sign up here for updates. A course in health and wellness would make an awesome gift for a loved one.
I am more passionate than ever about spreading health and wellness all over the world, and I couldn't do it without you. Thank you again. Now, as always, on to food.
Black-Eyed Pea Soup Secret Ingredients – Fennel Seeds & Nutritional Yeast
Who knew that a simple black-eyed pea soup could be so delicious???
My secret ingredients today were fennel seeds and nutritional yeast. I couldn't believe how rich and flavorful this black-eyed pea soup turned out.
Even though these little gems are called peas they are a bean, and chock-full with fiber and potassium.
They are also low in fat and calories.
Traditionally, black-eyed peas and greens are eaten in January to bring prosperity, and I hope this black-eyed pea soup brings you all the abundance you ever want and or need. Happy New Year everyone!
- 2 15-ounce cartons of cooked black-eyed peas, rinsed
- ¼ cup vegetable broth for sautéing (or more if sticking)
- 2 cups of vegetable broth for soup
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon fennel seeds
- 4 tablespoons of nutritional yeast
- large bunch greens (I like spinach)
- ¾ teaspoon salt
- fresh ground black pepper
- ¼ teaspoon red pepper flakes
- lemon wedges for serving
- Heat ¼ cup vegetable broth in medium soup pan. Add the onion and fennel seeds. Cook until the onion is soft and translucent. Add the garlic. Cook for another 2 minutes adding more vegetable broth if sticking.
- Add the salt and ground black pepper. Add the cooked black-eyed peas, nutritional yeast and two cups of vegetable broth. Stir, bring to a light boil, lower heat and cook for another 15 minutes.
- While the soup is cooking, steam the greens by adding an inch or two of water to a saucepan. Insert the steamer basket. The surface of the water should be under the basket. Add more water if necessary. Bring the water to a boil. When the water is bubbling, add the greens, cover and reduce heat. Cook for approximately 3-4 minutes. Sprinkle with chili flakes.
- Divide the soup among bowls and top each some of the steamed greens and a squeeze of lemon over the top. Serve with lemon wedges.
Is there another spice to substitute for the fennel? I really dislike it.
Thx
Hi Dee Dee – Anise, dill or caraway seeds would work well in this recipe or just omit the seeds. Thanks for reaching out and thanks for being part of our healthy community.
Nancy
Hi Nancy!! I made this black eyed peas soup tonight!! I just finished licking the bowl!!! I love it so much.. this will be something that I whip up again and again!! Thank you so much for all you do. I just found your podcast. I listen on my way to work. I have been vegan for 3 years and I have never felt better.
I can’t wait to work my way through your recipes:)
Annette
Hi Annette – thank you so much for your feedback – I am so happy you loved it. It is one of my favs too. Congratulations on 3 years – that is awesome and thanks for listening to the podcasts. That means a lot to me. Happy Holiday!
Can I use dry black eyed peas and if so how much?
Hi Norine – I would say 1 1/2 cups of dried black eyed peas would due the job. Thanks for stopping by and for being part of our healthy community! Nancy