Lubiya (Sephardi Israeli Black-Eyed Pea Soup) |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A light, flavorful soup that works perfectly as a quick lunch or light vegan main course. Ingredients:
1 tablespoon olive oil |
2 onions, chopped |
4 garlic cloves, chopped |
2 serrano peppers, seeded and chopped |
1 (15 ounce) can black-eyed peas, drained |
1 (10 ounce) can diced tomatoes, undrained |
1 pint vegetable broth |
1 teaspoon ground cumin |
1 teaspoon ground turmeric |
1 teaspoon kosher salt |
1 ounce fresh cilantro, chopped, divided |
1/2 lemon, juice of |
Directions:
1. Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
2. Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
3. Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.
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