Blackeyed Pea Soup with Veggies – Gluten-Free

Need something gluten-free that doesn’t cost an arm and a leg that is delicious and nutritious?You might find that this is right up your alley….

Gluten-Free Blackeyed Pea Soup for Lunch

… A good way to save some money and eat healthy at the same time is to cook some basic foods from scratch.Using whole foods, like this easy-to-cook recipe for Blackeyed Pea Soup does, makes living gluten-free so much easier.

If you do have some of this left over, it freezes well in individual servings for a quick lunch later.

Gluten-Free Blackeyed Pea Soup with Veggies

Ingredients:

1 Cup Blackeyed Peas, dry (be sure the label does not say “processed in a facility that also handles wheat…”)

1 Each Bay Leaf, optional

1/2 Cup Chopped Onion

1/2 Cup Chopped Celery

1/2 Cup Diced Tomato

1/2 Cup Carrots, sliced

4 Cups Water, or G.F. Chicken Stock, if you like

1/2 Teaspoon Rosemary, crushed

1 Teaspoon Chopped Parsley

1 Teaspoon Salt, to taste, after cooking is almost done

Gluten-free Tamari, Soy Sauce, Hot Pepper Sauce or Other Seasoning, to taste, after cooking is almost done.

Directions:

1. Sort blackeyed peas.  Rinse in a colander to remove dirt and dust.  Presoaking is not required for this recipe.

2. For stove-top cooking, put the blackeyed peas, veggies and bay leaf in a 3-quart covered pot .  Cover with water.

Bring to a boil. Reduce heat so it will just simmer until blackeyed peas are tender, approximately 2 hours.

Keep pot partially covered at all times. Stir only occasionally, so as not to break the skins.

3. Or, for crockpot cooking, put all ingredients except for the last two in a small slow cooker (1-1/2 to 2 quart). Set on high for about 4 hours, or low for 6-8 hours, according to your slow cooker’s instructions.

4. Once the peas are tender, add any additional seasonings.  Those that have any sugar or salt component may cause the peas to have tough skins if added earlier.

This soup is gluten-free (no wheat, barley or rye), as well as casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free. Depending on your additions, it can be soy-free and vegetarian, too.

Black-Eyed Pea Soup with Veggies – GF, CF

Linked here:

- Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday

- The Gluten-Free Homemaker’s Gluten-Free Wednesdays

- The King’s Court IV What’s Cooking Wednesday

- Miz Helen’s Country Cottage’s Full Plate Thursday

- The Nourishing Gourmet’s Pennywise Platter Thursday

- Cybele Pascal’s Allergy Friendly Friday

- Real Sustenance’s Seasonal Sunday

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This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, and depending on the bread you use, it can be dairy-free, nut-free and refined sugar-free.

Would you like to find out more about how you too can eat and live gluten-free? If you would, check out my latest book by clicking the book cover below. It’s easier than you think !