Spicy Squash and Black-eyed Pea Soup
Want something that says comfort but in a healthy way? Then, this soup recipe is for you. Make this hearty soup to nourish you when you want something warm to eat.
Serves: 6
Spicy Squash and Black-eyed Pea Soup
Want something that says comfort but in a healthy way? Then, this soup recipe is for you. Make this hearty soup to nourish you when you want something warm to eat.
Serves: 6
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
Add all ingredients to the pot and bring to a boil and then turn down to a simmer for about 5 to 7 minutes. Fish out the bay leaf. Serve and enjoy.
INGREDIENTS
2 tablespoons water, plus more as needed for sauteing vegetables 1 medium yellow onion, finely chopped 3 large garlic cloves, minced 2 carrots, sliced into thin rounds 4 cups pumpkin or butternut squash chopped into cubes 2 Serrano peppers chopped 2 chopped tomatoes or 1 (15-ounce) can of diced tomatoes with their juices (organic) 1 yellow squash, chopped 1 zucchini, chopped 6 mushrooms sliced 2 no salt, Black Eyed Peas 2 to 4 cups more or less, depending on how liquidy you want your soup low-sodium vegetable broth Sea Salt https://amzn.to/42jEI5i or https://amzn.to/4bnghYT or Herb Fest by Frontier https://whatchelseaeats.com/product/herb-fest-by-frontier-no-salt-seasoning/ to taste Black pepper to taste 1 bay leaf 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon coriander or cumin 1 cup chopped cilantro leaves and tender stems (from about ¾ bunch) 1 lime, juiced 2 handful of chopped kale
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