Creamy Black-Eyed Pea Soup With Olive Pesto

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The simple, satisfying crockery gets its creamy texture from black-eyed peas and a popular of spirit from the olive topping.

To work the accompanying story, see: This creamy crockery volition marque you a black-eyed-pea believer.

The finished crockery and pesto tin beryllium refrigerated, separately, for up to 1 week oregon frozen, separately, for up to 3 months. Defrost and lukewarm the crockery implicit debased heat; bring the pesto to country somesthesia earlier serving.

Ingredients

measuring cup

Servings: 4 (makes astir 6 cups)

For the soup

1 leek, achromatic and light-green parts, trimmed
1 tablespoonful extra-virgin olive oil
1 clove garlic, chopped
1 tiny carrot, scrubbed good and chopped
Leaves from 1 stem caller thyme
One (15-ounce) tin no-salt-added black-eyed peas, drained and rinsed
2 1/2 cups homemade oregon store-bought no-salt-added rootlike broth (see related recipe)
1/4 spoon good salt, oregon much arsenic needed
1/4 spoon freshly crushed achromatic pepper

For the pesto

1 1/4 cups pitted greenish olives
1/4 cupful lightly packed flat-leaf parsley leaves
1 clove garlic
1 spoon capers, drained
1 tablespoonful extra-virgin olive oil

Nutritional Facts

Per serving

Calories
230
Fat
15 g
Saturated Fat
1 g
Carbohydrates
23 g
Sodium
530 mg
Protein
6 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Gennaro's Fast Cook Italian," by Gennaro Contaldo (Interlink Books, 2018).

Tested by Joe Yonan.

Published January 8, 2019

Updated March 16, 2026