Greek Black eyed peas soup (VEGAN for LENT)

black eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cheaper alternatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth is healthier, while water with seasoning is cost-effective.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Cilantro offers a fresh flavor, while spinach is budget-friendly.

Soak 1 pound of black eyed peas in cold water overnight.

Drain and rinse the soaked black eyed peas and transfer them to a pot, covering with plenty of water.

Bring the beans to a boil, then reduce to medium heat and cook for 20-25 minutes until tender.

Strain the cooked beans and set them aside.

In a pot, heat olive oil and add 1 finely chopped onion; cook until soft and golden.

Add 2-3 grated garlic cloves and warm until fragrant.

Chop the fennel bulb and add it to the pot, cooking for a few minutes.

Add 1 pound of baby spinach and season with salt and black pepper; cook until wilted.

Add the cooked black eyed peas and 1 can of tomato sauce to the pot.

Season with salt, black pepper, crushed red pepper flakes, and 4 cups of vegetable broth.

If needed, add 1-2 cups of water to ensure enough liquid.

Bring the mixture to a boil, then reduce heat to medium-low and cover loosely.

Cook for about 25 minutes, then taste and adjust seasoning if necessary.

Add fennel fronds and dried mint (or parsley) before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary