I never experimented much with black eyed peas until I made this black eyed pea soup and now I’m totally hooked. I’m no stranger to using beans in soups; I love them! But for some odd reason I avoided black eyed peas for far too long.
In many cultures black eyed peas serve as the symbol of good luck and prosperity when eaten on New Years Day. The traditional Southern dish uses pork, collard greens and corn bread as accompaniment to the cowpeas, the other name for black eyed peas.
This soup has more of a Cajun (and vegetarian) flare with lots of spices, veggies and of course the lead health star, black eyed peas.
Black eyed peas are amazingly under-appreciated for how healthy they are. They're fabulous for our bodies because they have significant amounts of soluble and insoluble fiber which helps to lower cholesterol and aids in digestion. They are a low-fat, high-quality protein so you’ll feel full and satisfied for longer. They also provide the much-need dose of iron for vegetarians. As long as you’re eating these cute little spotted beans, your body will thank you!
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