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Black Eye Pea Soup

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Black Eye Pea Soup

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Course: Soup
Cuisine: American
Keyword: Black Eye Pea Soup
Prep Time: 10 hours
Cook Time: 1 hour
Total Time: 11 hours
Servings: 4
Calories: 437kcal


  • 1 cup black eyed peas, dry
  • 1/2 pound turkey, ground
  • 1 1/2 medium onion
  • 1 medium bell pepper, red
  • 2 medium carrot
  • 2 stalk celery
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 1/2 cup barley, pearled, dry
  • 1/8 teaspoon thyme, dried
  • 1/4 teaspoon bay leaf, crumbled
  • 5 cup chicken broth, low-sodium
  • 1 1/2 cup water
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Soak beans overnight in a medium-sized pot. The next day, drain water and cover with a fresh amount of cold water (enough to cover the beans by several inches). Bring beans to a boil over medium high heat, and boil for 10 minutes; drain, and rinse beans well. (Alternatively, you could cook the beans in a pressure cooker–about 22 minutes. Or, simply buy canned beans!)
  • Brown turkey in a skillet over medium high heat, stirring to crumble. Once cooked through, remove from skillet and set aside.
  • Finely chop onion and red pepper, chop carrots and celery, and mince garlic.
  • Heat oil in skillet and add onion. Cook covered 3-4 minutes, then add garlic, carrots, celery, and bell pepper. Stir well and cook 2 more minutes.
  • Add beans, barley, cooked turkey, thyme, bay leaf, chicken broth, and water.
  • Bring to a boil then reduce heat. Cover and simmer until the beans are tender, stirring occasionally.
  • Season the soup with salt and pepper to taste, then cook 30 more minutes.
  • Allow to cool slightly before serving.
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Calories: 437kcal | Carbohydrates: 58g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 267mg | Fiber: 11g | Sugar: 6g

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