This is a vegetarian recipe, with plenty of flavors without the usual ham. Leave out the optional Parmesan cheese to keep it vegan and dairy-free. Need this black-eyed pea soup recipe to be gluten free as well? Omit the macaroni and just be sure to use a gluten-free vegetable broth; easy enough to do if you make your own homemade vegetable broth, or, if you’re using store-bought, just check the ingredients list or the label as some will be gluten free, but as a general rule, most will not be.
Recipe by Bush’s Beans.
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 cups vegetable juice
- 2 cups vegetable broth
- 16 ounces canned tomatoes with juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme, or oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 (15.5-ounce) can black-eyed peas, or crowder peas
- 1/2 cup macaroni
- Freshly grated Parmesan cheese, optional
Heat the vegetable oil in a Dutch oven or heavy saucepan.
Add garlic, carrot, celery, and onion and sauté for 5 minutes.
Reduce the heat and add the vegetable juice, vegetable broth, tomatoes, basil, thyme, salt, pepper, and crowder peas (black-eyed peas).
Bring to boil then reduce to a simmer, and heat for 10 minutes.
Add macaroni and heat for an additional 10 to 15 minutes, stirring occasionally until macaroni is cooked.
Serve in soup bowls topped with a sprinkle of Parmesan cheese, if desired.