Black Eyed Peas And Veggie Soup Recipe

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Black Eyed Peas And Veggie Soup
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  1. Drain peas, place in a casserole with lid and cover with cold water. When boiling, turn heat to low and let simmer covered till tender but firm (1 – 1 1/2 hrs).
  2. When ready, drain, arrange them in the same casserole and cover again with clean cold water. Add the vegetables and cook till tender, about 15 minutes.
  3. Add salt to taste and the 2 Tbsp of sweet paprika. Mix well. Turn heat off and set aside. They are best eaten next day.
  4. When ready to serve, drizzle some olive oil on (about 2 Tbsp per person).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 147.93 Kcal (619 kJ)
Calories from fat 64.94 Kcal
% Daily Value*
Total Fat 7.22g 11%
Sodium 15.97mg 1%
Potassium 348.69mg 7%
Total Carbs 10.64g 4%
Sugars 4.81g 19%
Dietary Fiber 3.5g 14%
Protein 1.78g 4%
Vitamin C 41.1mg 68%
Iron 0.9mg 5%
Calcium 45.4mg 5%
Amount Per 100 g
Calories 70.1 Kcal (293 kJ)
Calories from fat 30.77 Kcal
% Daily Value*
Total Fat 3.42g 11%
Sodium 7.57mg 1%
Potassium 165.23mg 7%
Total Carbs 5.04g 4%
Sugars 2.28g 19%
Dietary Fiber 1.66g 14%
Protein 0.84g 4%
Vitamin C 19.5mg 68%
Iron 0.4mg 5%
Calcium 21.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
  • 3

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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