Black Eyed Pea Soup (Blue Zone Ikarian Stew)
Serves 3
10 mins prep
20 mins cook
30 mins total
This delicious, hearty soup is so good for you, Greek-inspired, and will warm you from the inside during the cooler months.
Heat ¼ cup olive oil oil over medium heat in a large pot. Once warm, add the diced onion, minced garlic and chopped fennel. Stir occasionally and cook for 10-12 minutes, until softened.
Add the black eyed peas and stir to combine.
Add in the finely chopped tomato, diluted tomato paste (tomato paste mixed with 1/4 cup water) and 3 cups water, enough to cover the ingredients in the pot. Add the bay leaves and bring to a boil over high heat. Reduce heat to keep at a simmer for 15-20 minutes until reduced to more of a stew like consistency. Stir in the salt and dill and cook for a few more minutes.
Finally stir in the other ¼ cup olive oil, taste and adjust seasoning with more salt and dill if desired.
