Black-Eyed Pea and Root Vegetables Stew

A hearty and comforting soup that's filled with flavor and healthy fiber from root vegetables and Black-eyed peas.


  • 3 cups of black-eyed peas (cooked)
  • 1 slice of bacon, diced
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 5 celery stalks, chopped
  • 5 carrots, chopped
  • 5 turnips, chopped
  • 4 cups of Low-Sodium vegetable broth
  • 2 cups of water
  • 1 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder

Makes 8


  1. If using dried black-eyed peas, cook per package instructions. (This can be done a day ahead as well)
  2. In a large soup pot over medium high heat brown the diced bacon ~3min. Add the olive oil and the diced onions. Cook until onions are tender and fragrant, about 3-5min.
  3. Add the celery, carrots, and turnips and sauté for about 5 min.
  4. Add the broth, water and seasonings and bring to a medium boil. Simmer for 20-30 min or until the beans and other veggies are fully cooked and fork tender. Remove bay leaf and serve hot.

Note: Turnips are a root vegetable, high in Vitamin C and can be found in the produce section of your grocery store. Their color can vary from all white to white and purple.

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Nutrition facts

Serves 8

  • calories: 146
  • calories from fat: 30
  • cholesterol: 2mg
  • dietary fiber: 5.8g
  • potassium: 481mg
  • protein: 7.2g
  • saturated fat: 0.5g
  • sodium: 386mg
  • sugars: 5.8g
  • total carbohydrates: 23.4g
  • total fat: 3.3g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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