Black-eyed peas and wheat simmer with tomato paste for a hearty winter soup.
15 min prep 70 min cook 480 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak black-eyed peas and wheat overnight in separate bowls.
Soften the onion in olive oil for 5 minutes.
Add tomato paste and saute for 2 minutes until fragrant.
Add black-eyed peas, wheat, and hot water to the pot.
Cook over low heat for 60 minutes until the grains soften.
Finish the soup with lemon juice and dried mint.
💡 Tip: Soaking black-eyed peas ahead helps their skins soften at the same time.
🍽️ Serving suggestion: Serve hot with lemon juice and dried mint.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
12
g protein
44
g carbs
5
g fat
1.5g
Sugar
4g
Fiber
9.4mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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