Recipe: Tevet Black-Eyed Pea Soup

by Sarah Newman


This warm and nourishing soup is perfect for the dark season of Tevet. The black-eyed peas are inspired by the month’s opportunity to turn from the evil eye towards the good eye and reframe how we see and live in the world. 



1.5 cup dry black-eyed peas

3 cups vegetable broth

4 tomatoes, coarsely chopped

1 large or 2 small green or yellow zucchinis, coarsely chopped

2 cloves garlic, coarsely chopped

2 carrots

1 yellow onion, chopped

Olive oil

Salt and pepper to taste




1. Soak black-eyed peas for at least an hour (or up to 24 hours). Rinse and add beans to a pot of water. Bring to a boil and then reduce to simmer. Cook for about 30-40 minutes, until nearly cooked.

2. When the peas are almost ready, in a separate, large pot, heat 1 tbsp olive oil over medium-low heat. Add the onion, garlic, and carrots. Cook until soft, three to five minutes.

3. Add the zucchini. Mix well and cook for a few minutes. Then add the tomatoes and vegetable broth. Cover and bring to a boil.

4. Add the black-eyed peas. Mix well. Reduce to a simmer and cook covered until beans are fully cooked, about 20 minutes. Continue cooking if the beans aren’t yet done. If the soup becomes too thick, add water slowly until it thins.

5. Salt and pepper to taste. Stir well. Remove from heat and drizzle with a fruity olive oil.

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