I didn't expect to like this soup as much as I did. It's very simple but it turned out so well - hearty yet light, a combination I strive for often in everyday eating. This is the kind of food I like to wrap myself around during the frigid days and weeks we've been having.
I've always loved soup but whereas I used to make it at home occasionally, it's become almost a non-stop deal this season. My husband's become more of a soup fan himself. Typically, he's not into piping hot, burn-the-roof-of-your mouth, type food like I am but I think this frosty winter has turned him around to my side. Because of all this, we've been digging into many bowls of homemade soup and I've been on the lookout for more ideas.
This particular soup was inspired by Martha's chickpea with parsley and parmesan soup recipe. I skipped the cheese and instead of using all chickpeas, I decided to mix it up with black-eyed peas. Over New Year's, I cooked black-eyed peas (somewhat succotash style with onions, corn, peppers, and avocado) and it reminded me of how much I like it so I decided to incorporate it here for a little diversity. I also added some carrots (don't you always think carrots when you think soup?) for some extra flavor and a splash of color. Finally, when I tasted the soup, I thought it needed a little extra brightness from a splash or two of lemon juice. I think the lemon brings the flavors forward and rounds the whole thing out.
|I made skillet cornbread (and pot roast) a few weeks ago and decided to defrost a slice to serve alongside this soup|
My husband and I both agree that the parsley does a little something special here in this soup so don't skip it! If you knew me as a child, you'd know how ironic it is for me to say that. I used to hate parsley and generally dislike things with little specks of green on top. Now, I can genuinely say I like parsley and it makes this soup. Come to think of it...I once thought I disliked chickpeas, too. I disliked far too many things and I'm glad I've come a long way!
So if you're like me, craving soup all the time, and looking for another easy recipe to try, here's my contribute for today. Stay warm!
I hope you don't mind simple recipes because this soup is really easy and fast to make. With a box of chicken broth and a few basics (garlic, carrots, a couple cans of beans), including the all-important parsley, this soup is yours.
|We kept adding more parsley because we liked it so much in this soup...|
Chickpea, Black-Eyed Pea and Parsley Soup
A spin-off of Martha Stewart's Chickpea with Parsley and Parmesan Soup recipe
- Approximately 4 servings -
1 tablespoon olive oil
Dash or two of red pepper flakes, to taste
5 cloves of garlic, thinly sliced
Salt and pepper, to taste
2 carrots, peeled and chopped
1 can (15 ounce) chickpeas, drained and rinsed
1 can (15 ounce) black-eyed peas, drained and rinsed
4 cups low-sodium chicken broth
1/2 cup water
Coarsely chopped fresh parsley, about 3 tablespoons
1 tablespoon or so fresh lemon juice
Heat oil in a pan over medium heat. Add red pepper flakes and garlic slices. Lightly season with salt and pepper and cook, stirring to prevent garlic from browning too much, about 2-3 minutes. Remove garlic chips from the pan and set aside.
Raise the heat to medium-high and add carrots. Cook for 2-3 minutes. Add chickpeas into the pan. Cook 3-4 minutes until chickpeas begin to soften. Smash some of the chickpeas against the side of the pan with the back of a wooden spoon (to help thicken the soup a little bit). Then add black-eyed peas and stir-together, cooking for another minute or two.
Add broth and water. Bring to a boil then simmer for about 10 minutes. Season soup with salt, pepper, and lemon juice, to taste.
Add garlic chips back to the soup. Ladle bowls of the soup with a healthy sprinkling of fresh parsley and serve.
This soup looks so incredibly comforting! I would love this on a cold winter day like today!ReplyDelete
Thanks! Soup is the best, all year round but particularly in this weather!Delete
A steaming bowl of this hearty soup sounds perfect for this colder weather! It looks so wonderfully comforting and I love that you used both chickpeas and black-eyed peas in here. I always appreciate simple recipes since not everyone always has time to slave in the kitchen for hours and this soup looks delicious! Isn't it funny how we grow up to like foods we used to dislike so much? I was the same and used to pick out all the herbs and not eat any beans or peas but now I love them so I would definitely follow your recipe and add lots of fresh parsley :) Thanks for sharing Monica and hope you stay warm and have a great week!ReplyDelete
It really is funny how much we change...and if we had told our teenage selves that, we'd never have believed it! : ) I like a small project once in a while but totally *need* simple recipes for everyday so I'm naturally drawn to it. Thanks and you take care, Kelly!Delete
Isn't it funny how many more foods we like as adults. A couple of my very favorite foods I wouldn't touch as a child :)ReplyDelete
Love the combination of chickpeas and black-eyed peas in this soup.
Have a great week Monica!
Thanks, Christin! I'm glad you can relate. I'd been craving more black-eyed peas since that dish on New Year's so I took this chance to use it. Love it! : )Delete
I definitely went through an I hate parsley phase but I soon grew out of it and grew to love it's lemony flavor! This soup looks so good. Hearty and comfort-full.ReplyDelete
I totally enjoy parsley now but I can't say the same for cilantro though (at least not yet...)Delete
isn't it nice when you like something more than you thought you were going to, especially when it's good for you? I love that. I think this winter has needed some nonstop soup action, i agree; we've had either a soup or chili on the stove pretty regularly around here, as well. And i love all the things in this soup of yours! i never understood the point of parsley until i started cooking on a more regular basis: it's so flexible and bright, and now i get what it can do. Lovely, monica!ReplyDelete
I know...I always figured parsley as a garnish when I was young but there are recipes like this anchovy pasta I make where the parsley makes it and it's half the equation. Thanks, Shannon!Delete
Warming and comforting...this is the soup I love!ReplyDelete
I was late to the soup game too. For the longest time, I thought I didn't like it and that it wasn't filling enough. Boy was I wrong! I love soup now, and love how many combinations you can make of it! Chickpeas and Black-Eyed Peas are our favorites, so this sounds delicious!ReplyDelete
I loved soup and all year round but I didn't realize til rather recently that I don't need to pay $5 for a cup outside. I can make them and it's so easy! : )Delete
Yeah...soups can often surprise you. This one looks perfectly comforting, you are right! :) elaReplyDelete
Yes, so true!Delete
I love that this has both chickpeas and black eyed peas! I've never had chickpeas in soup before - it sounds so good! And I am allll for simple recipes - things are still so crazy right now so I can always use simple new ideas to add to our rotation!ReplyDelete
I figured chickpeas *might* be a bit too filling all by itself, if you know what I mean? The combo worked well and I thought I just don't cook enough or eat enough black eyed peas as a rule! I have aspirations to make many recipes I see but ultimately fall back on the simple things for everyday. The days and nights are too short!Delete
I made black eyes peas soup for tonight's dinner. Love the idea of adding chickpeas.ReplyDelete
I want to be at your house at dinnertime... : )Delete
This sounds so comforting and delicious. If I have to cook just for myself, I'd be cooking soups or stews all the time (my husband thinks soups is not a main dish.. Grrrr!). I've never tried black eyed peas before (when I first heard it I thought it's the singer group!) and would love to try this!ReplyDelete
Have to admit I usually eat soup with something else, too! I love to have it around as an anchor for the meal or as lunch with some veggies alongside! : )Delete
Too funny. My husband was never a lover of soup until this winter! This sounds delightful and wholesome. I've never cooked with black eyed peas before, perhaps now it is time to give them a go!ReplyDelete
Haha - we all change, I suppose. : ) Black eyed peas are so mild and neutral...it's nice to rediscover ingredients I hadn't thought about for ages. Thanks, Jo.Delete
Lovely soup, Monica! I really like,chick peas and beans in general in soups. They add a lovely creamy texture to it. This is gorgeous because it's fresh yet warming for winter. I'm cold right know and could do with a bowl of this, oh well, I'll go and make some tea instead. Have a great weekend!ReplyDelete
I hadn't thought about using chickpea in soup and I'm so glad I did. Have a great weekend!!Delete
Nice and filling! Looks very appetizing!ReplyDelete
Oh, what a great mix of beans! I especially love the black-eyed peas!ReplyDelete
Thanks, I've just been reminded of how much I like them too.Delete
Gosh that looks so comforting... like a big warm hug in a bowl! I love food like this :-)ReplyDelete
I'm going to make another pot next week. Thanks, Aimee. : )Delete
Yumm that soup looks so comforting! I swear soup makes everything better in the winter :) I love the simple ingredients and the parsley - I never think to add parsley, will have to try!ReplyDelete
Thanks, Kristina. If not for needing to grab parsley, I'd be able to whip this up anytime. It's worth remembering when I go to the grocery store though.Delete
I do love and enjoy black eyed peas a lot and the soup looks so comforting.ReplyDelete
We use black eyed peas so much in Indian cooking and it has such a special taste to it. I am gonna try this out.
I'm now going to cook/eat black eyed peas more often. Love Indian food!Delete
I love it when soups look both comforting yet light at the same time, and this one seems a total winner! I like the parsley addition. It's been my favorite herb for all my life ;--) I'm sure it makes this soup delicious. I'll have to try it!ReplyDelete
I hope you're having a lovely and relaxed weekend! x
I hear you. Filling yet light is a total winner. : )Delete
Sounds delicious Monica! I could drink this soup all year round :) !ReplyDelete
Thanks, Jessica. Same here!Delete
Love soup, I always have one or two soups in the fridge ready to be heat and eat. This one sounds fantastic, I alway like trying new soup recipes.ReplyDelete
It is a wonderful thing to have in the fridge, I agree!Delete
This soup is filled with all the things I enjoy eating especially chick peas. If given a choice, I'd turn soups into main meals and I really don't mind it even in summer. Your idea of adding black eyed peas is fantastic. I know my kids will love this one..delicious and filling. Bookmarking!ReplyDelete
I could eat it all year round, too! This is such an easy one...I need to whip up another batch in a few days...thanks!Delete
I could go for a bowl of this right now-it's cold out there and this looks like the perfect thing to warm a person up!ReplyDelete
Is it freeezing or what?! I just made a batch of this today - it was a snow day for all of us here!Delete