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….
… 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 gluten-free Black-eyed 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.
Important Warning: Recently, I learned that packaged dried beans, lentils and peas or other legumes, such as you usually find in the major grocery stores, may actually be contaminated with gluten. It doesn’t happen all the time, but sometimes storage facilities, transportation equipment and processing plant production lines will contaminate dried beans, lentils and peas after storing, transporting or processing “gluten-y” items. But, it happens often enough that I think gluten-free’rs need to be worried about it. Please read more about it here.
Blackeyed Pea Soup with Veggies – Gluten-Free
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
Sort blackeyed peas. Rinse in a colander to remove dirt and dust. Presoaking is not required for this recipe.
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.
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.
Once the peas are tender, add any additional seasonings. Seasonings 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, top 8 allergen-free and vegetarian, too.
– 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