Hearty Vegetable & Black-Eyed Pea Pasta Recipe – Easy Soup

Last Updated on 2 months by Neha Deshmukh

Hearty Vegetable & Black-Eyed Pea Pasta Recipe – Easy Soup

Introduction

There’s just something so comforting about a big bowl of soup, isn’t there? Especially when the weather turns a little chilly, or you’re just craving something warm and nourishing. This Hearty Vegetable & Black-Eyed Pea Pasta Soup is one of those recipes I keep coming back to – it’s packed with goodness, super easy to make, and always hits the spot. I first made this when my little one was feeling under the weather, and it quickly became a family favourite! It’s a wonderful way to sneak in extra veggies, and the black-eyed peas add a lovely, slightly nutty flavour.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s quick to prepare (ready in under 30 minutes!), uses simple ingredients you likely already have in your pantry, and is incredibly versatile. Plus, it’s a complete meal in one pot – protein, carbs, and loads of vitamins. It’s perfect for a weeknight dinner, a cozy lunch, or even meal prepping for the week ahead.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 1 Carrot
• 1 Potato
• 6 Beans (I like green beans, but you can use any kind!)
• 2 Celery stalks
• 1 Onion
• 2 Tomatoes
• ½ – 1 cup Black-eyed peas (canned or dried)
• ¾ – 1 cup Pasta (small shapes work best)
• 2 Garlic cloves
• 3 cups Vegetable stock
• As needed Salt
• As needed Water
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 tablespoons Parmesan cheese (for serving)

Ingredient Notes

Let’s talk ingredients! Black-eyed peas are a fantastic source of plant-based protein and fibre – they’re really good for you! They’re also considered lucky in many cultures, which is a nice bonus.

When it comes to pasta, smaller shapes like ditalini, elbow macaroni, or even broken spaghetti work best in this soup. They distribute nicely and don’t overwhelm the other ingredients.

And finally, the olive oil and butter combo? Don’t skip it! The olive oil adds a lovely fruity flavour, while the butter brings richness and depth. It’s a little indulgence that makes a big difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep the veggies. Finely chop your garlic and onion. Then, dice the carrots, potatoes, tomatoes, and beans into small, bite-sized cubes. Everything cooks faster when it’s cut small!
2. If you’re using dried black-eyed peas, soak them overnight. Then, pressure cook them with a pinch of salt for about 3 whistles. If you’re using canned beans, just drain and rinse them – easy peasy!
3. Now, heat the olive oil and butter in a large saucepan over medium heat. Add the chopped garlic and onions and sauté for about a minute, until they’re fragrant. Don’t let them brown!
4. Add the diced vegetables one by one – carrots, potatoes, tomatoes, beans, and celery. Sauté each for about a minute, stirring constantly. We’re not looking for colour here, just a little softening. Then, stir in the cooked black-eyed peas.
5. Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the vegetables are tender.
6. Add the pasta and salt to the pan. Cook until the pasta is al dente – that means it should still have a little bite to it. Add a little water if the soup gets too thick.
7. Season generously with black pepper. Taste and adjust the seasoning as needed.
8. Serve warm, with a generous grating of Parmesan cheese and a drizzle of olive oil.

Expert Tips

• Don’t overcook the pasta! It will continue to absorb liquid even after you turn off the heat.
• If you want a richer flavour, use homemade vegetable stock.
• For a smoother soup, you can use an immersion blender to partially blend it.

Variations

This soup is so adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Use plant-based butter instead of dairy butter, and simply omit the Parmesan cheese. A sprinkle of nutritional yeast can add a cheesy flavour!
• Gluten-Free Adaptation: Use gluten-free pasta. There are some great options available now!
• Spice Level: Add a pinch of red pepper flakes for a little heat. My friend, Priya, loves to add a chopped green chilli for an extra kick!
• Regional Variations: Feel free to experiment with different vegetable combinations based on what’s in season. Spinach, kale, or even sweet potatoes would be delicious additions.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of crusty bread for dipping. A simple green salad would also make a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just be aware that the pasta may become a little softer after freezing.

FAQs

• What type of pasta works best in this soup? Small shapes like ditalini, elbow macaroni, or broken spaghetti are ideal.
• Can I use frozen vegetables in this recipe? Absolutely! Just add them directly to the pot with the vegetable stock.
• How can I make this soup thicker/thinner? For a thicker soup, simmer it for longer to allow the liquid to reduce. For a thinner soup, add more water or vegetable stock.
• Can this soup be made ahead of time? Yes, you can make it a day or two in advance. The flavours will actually develop even more!
• What are the health benefits of black-eyed peas? Black-eyed peas are a great source of protein, fibre, and essential nutrients like folate and iron. They’re also low in fat and cholesterol.