Lubiya Sephardi Israeli Black Eyed Pea Soup

Warm your soul with Lubiya Sephardi Israeli Black-Eyed Pea Soup, a hearty and aromatic dish brimming with Mediterranean flavors. This traditional recipe combines tender black-eyed peas with a vibrant medley of sautéed onions, carrots, celery, and zesty spices like cumin, paprika, and turmeric, all simmered to perfection in a rich, savory broth. A splash of fresh lemon juice adds a refreshing tang, while the finishing touch of chopped parsley and dill brightens every bite. Naturally vegan and gluten-free, this comforting soup is as nourishing as it is flavorful. Perfect for cozy dinners or as a make-ahead meal, it pairs beautifully with crusty bread or a side of rice. Whether you're exploring Sephardic Jewish cuisine or seeking a wholesome twist on a classic, this black-eyed pea soup is a delicious way to savor the tastes of Israel.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Black-eyed peas (dried)
• 2 tablespoons Olive oil
• 1 medium Yellow onion (finely chopped)
• 4 cloves Garlic (minced)
• 2 medium Carrots (diced)
• 2 Celery stalks (diced)
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin (ground)
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric (ground)
• 0.25 teaspoon Crushed red pepper (optional)
• 6 cups Vegetable stock (or water)
• 2 tablespoons Fresh parsley (chopped for garnish)
• 2 tablespoons Fresh dill (chopped for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice (freshly squeezed)

Directions

Step 1

Rinse the black-eyed peas thoroughly and place them in a bowl. Cover with cold water and soak overnight, or for at least 8 hours. Drain and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the garlic, carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables begin to soften.

Step 4

Stir in the tomato paste, cumin, paprika, turmeric, and crushed red pepper (if using). Cook for 1-2 minutes to toast the spices and enhance their flavors.

Step 5

Add the soaked and drained black-eyed peas to the pot. Pour in the vegetable stock (or water), stirring to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 60-75 minutes, or until the black-eyed peas are tender but not mushy. Stir occasionally and add more stock or water if needed.

Step 7

Season the soup with salt and black pepper. Stir in the lemon juice for a bright, tangy finish.

Step 8

Ladle the soup into bowls and garnish with fresh parsley and dill. Serve hot with crusty bread or over rice if desired.

Nutrition Facts

Serving size	(2194.9g)

Amount per serving	% Daily Value*
Calories	1210.9

Total Fat 33.1g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7854.0mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 34.9g	0%
Total Sugars 34.4g
Protein 57.1g	0%

Vitamin D 0IU	0%
Calcium 531.2mg	0%
Iron 15.4mg	0%
Potassium 4476.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 18.4%

Carbs: 57.6%