Black Eyed Pea Soup (Blue Zone Ikarian Stew)

This delicious, hearty soup is so good for you, Greek-inspired, and will warm you from the inside during the cooler months.

Course Soup

Cuisine Greek-Inspired

Keyword blue zone

Prep Time 10

Cook Time 20

Total Time 30

Servings -4

Calories 372kcal

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.

Serving suggestions: a dollop of Greek yogurt, more fresh dill and/or a slice of crusty bread or our fluffy pita recipe