As we have mentioned before, Greeks adore legumes. They are undoubtedly a staple in our cuisine. We cook them in different ways, we make soups, dips, salads, we even bake them in the oven. Plus the fact that we eat them all year around.
Black eyed peas are very popular. They are usually cooked with spinach, but we also make a soup out of them. A very simple, veggie soup full of flavor, typical of some Cycladic islands. Easy to make, all that is required is not to be short on the celery!
Greek veggie black eyed soup
Yields 4 persons
200 gr dried black eyed peas
1 large white onion
2 celery chalks
1 large juicy tomato
½ glass esti extra virgin olive oil +
extra virgin olive oil to serve
4 glasses (1 lt) vegetable broth
Finely chop the onion. Roughly chop the tomato and the celery stalks. Bring the broth to a boil and add the vegetables, the peas and olive oil, salt and pepper. Bring it to a simmer, then turn down the heat and let simmer for at least an hour, until the peas are soft and tender. Keep an eye in case it needs more liquid. Test the seasoning, add some salt if required.
When served, add a tablespoon olive oil on top of the soup at each plate.
The soup can be served immediately but it can also be eaten slightly warm.