Let black-eyed peas create an earthy broth for this hearty vegetable stew. Make it now to have easy, healthy meals when you need them: after a beach weekend, a lazy Sunday, or lunch anytime. Consider bringing it to a family potluck too. Black-Eyed Vegetable Stew costs just $1.08 a serving using organic ingredients.
I created this Something-For-Nothing recipe to use the green leaves of leeks, which many recipes tell you to throw away. The price calculator I use says leeks are only 44% edible! I’d say it’s well over 90%. Use all green leaves for this if you want and save the tender white ends for a more delicate dish, like this Vegan Vichyssoise from Cilantro and Citronella. And of course you’ll be eating every drop of the broth from the black-eyed peas. You don’t need to buy vegetable broth to make vegetable soup.
Wildly Good Cook technique: The vegetables are listed below in order from slow to fast cook times. Add them to the pot in the order given for the shortest total cooking time.
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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- 1 1/2 cups dried black-eyed peas
- 4 cups water
- 1 teaspoon oregano dried or 2 teaspoons fresh
- 1/2 teaspoon tarragon dried or 1 teaspoon fresh
- 1/2 teaspoon thyme dried or 1 teaspoon fresh
- 1/2 teaspoon dried ground chipotle powder
- 2 teaspoons salt
- 2 cloves garlic minced
- 2 medium leeks or green ends from 4 leeks or 1 medium red onion
- 3 large carrots cut into quarter or half moons
- 1/2 small green cabbage cored and chopped
- 1 large bell pepper cored and chopped
- 4 ounces white button mushrooms chopped
- 2 cups corn kernels I used frozen fire-roasted corn
- 32 ounces crushed fire-roasted tomatoes
Ingredients
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- Mince garlic and set aside. Pick through and rinse black-eyed peas. Put them in a large pot with water, spices, and salt, cover, bring to a boil, and then reduce heat so water barely boils.
- Cut leeks in half lengthwise, separate leaves, and rinse well to remove any sand or dirt. Cut rinsed leeks crossways into 1/4-inch ribbons. Stir garlic into the simmering pot, then gently add leeks without stirring. his keeps the black-eyed peas submerged and lets the vegetables steam on top. Chop other vegetables and add them to the pot on top of leeks. Cover the pot and let it simmer until black-eyed peas are tender, about thirty minutes more (or fifty minutes total from when the peas started to boil).
- Stir in corn and tomatoes, bring back to a boil over high heat, and simmer on low heat for five minutes. Taste and adjust seasonings.
- Serve Black-Eyed Vegetable Stew hot in bowls. If you want to stretch it to feed more people or serve it on a plate, ladle the stew over cooked brown rice, quinoa, or another whole grain.
Recipe Notes
- For details on cleaning and soaking black-eyed peas, see my master recipe and video on cooking dried beans.
- To cook in a slow cooker, put all ingredients except corn and tomatoes in the crock, stirring in the spices and garlic and then layering the vegetables on top. When peas are tender, stir in corn and tomatoes and cook for five to ten minutes until hot.
Nutritional Information for Black-Eyed Vegetable Stew
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