Greek Black-Eyed Pea Soup (Mavromatiká)
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The Mediterranean Dish · by Bella Karragiannidis★ 4.9 (7)

Greek Black-Eyed Pea Soup (Mavromatiká)

NUTRITION · PER SERVING70M COOK
CAL 21%·PRO 41%
CARBS 60G56% OF CAL
9G FIBER0G ADDED9G INTRINSIC42G OTHER9G TOTAL SUGAR
FAT 14G30% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Greek soup of tender black-eyed peas simmered with tomatoes, spinach, and fennel in olive oil. Nourishing and comforting, it's best with a squeeze of fresh lemon.

maingreeksoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound dry black-eyed peas, ((or 2 (14 ounce) cans of black eyed peas)
  • 1/3 cup extra virgin olive oil, (plus more to serve)
  • 1 small onion, (finely chopped)
  • 1 fennel bulb, (finely chopped, fronds reserved and finely chopped)
  • 1 garlic clove, (finely minced)
  • 1 (15-ounce) can crushed tomatoes
  • 1 teaspoon salt, (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper, (plus more to taste)
  • 10 ounces spinach leaves, (thick stems removed and roughly chopped (or baby spinach))
  • 1/2 lemon, (juiced)
PREP
10M
SODIUM
600MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.