Best 3 Lubiya Sephardi Israeli Black Eyed Pea Soup Recipes

Lubiya Sephardi Israeli Black Eyed Pea Soup is a flavorful and hearty dish that has been enjoyed by the Sephardic Jewish community for generations. Originally a staple in the Persian and Iraqi Jewish communities, this traditional soup has become a beloved part of Israeli cuisine, often served during the Jewish holiday of Shabbat. It combines the goodness of black-eyed peas, also known as cowpeas, with aromatic spices, fresh herbs, and tender vegetables. This nutritious and satisfying soup is not only delicious but also packed with essential vitamins, minerals, and fiber. Whether you're a seasoned cook or a beginner looking for a comforting and easy-to-make dish, Lubiya Sephardi Israeli Black Eyed Pea Soup is sure to delight your taste buds and warm your soul.

Here are our top 3 tried and tested recipes!

BLACK-EYED PEA SOUP

Black-Eyed Pea Soup image

This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 15

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 large onion, diced
4 cups water
3 (15 ounce) cans black-eyed peas, drained
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 teaspoon Worcestershire sauce
¾ teaspoon garlic salt
½ teaspoon salt
1 (4 ounce) can chopped green chilies
4 teaspoons molasses
4 beef bouillon cubes
¼ teaspoon ground black pepper
¼ teaspoon ground cumin

Steps:

In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g

VEGAN BLACK-EYED PEA SOUP

Vegan Black-Eyed Pea Soup image

This quick and easy black-eyed pea soup has just enough spice to heat you up during these cold months! Being vegan, this dish is healthy and it has the spicy, smoky taste that will keep you coming back for more. Serve this with some toasted bread and you have yourself a hearty and cozy meal!

Provided by Plant Based Life

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 medium carrots, diced
1 medium onion, diced
1 medium red bell pepper, diced
1 medium jalapeno pepper, diced
3 cloves garlic, minced
4 cups chopped collard greens
3 cups water
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon liquid smoke flavoring
salt and ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.
Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 45.1 g, Fat 6.2 g, Fiber 11.2 g, Protein 12.7 g, SaturatedFat 1 g, Sodium 951.3 mg, Sugar 6.7 g

LUBIYA (SEPHARDI ISRAELI BLACK-EYED PEA SOUP)

Lubiya (Sephardi Israeli Black-Eyed Pea Soup) image

Make and share this Lubiya (Sephardi Israeli Black-Eyed Pea Soup) recipe from Food.com.

Provided by rpgaymer

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
2 serrano peppers, seeded and chopped
1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) can diced tomatoes, undrained
1 pint vegetable broth
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 ounce fresh cilantro, chopped, divided
1/2 lemon, juice of

Steps:

Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.

Tips:

For a richer flavor, use homemade chicken stock or vegetable broth instead of water.
If you don't have black-eyed peas, you can substitute another type of bean, such as chickpeas or kidney beans.
Add a teaspoon of ground cumin or coriander to the soup for extra flavor.
Serve the soup with a dollop of yogurt or sour cream and a sprinkle of fresh herbs, such as cilantro or parsley.
For a vegan version of the soup, omit the chicken stock and use vegetable broth instead.

Conclusion:

Lubia Sephardi is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken or vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give Lubia Sephardi a try!