LUBIYA (SEPHARDI ISRAELI BLACK-EYED PEA SOUP)
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
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.
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Dorcas Munene
[email protected]Just made this soup and it turned out great! The spices were perfectly balanced and the black-eyed peas were cooked perfectly. Definitely a keeper recipe.
Abdul Islam
[email protected]This soup is a winner! It's easy to make, packed with flavor, and healthy too. Highly recommend!
Messi Minhaz
[email protected]Amazing flavors! The Lubiya soup is a must-try for anyone who loves Middle Eastern cuisine. The combination of spices and herbs creates a rich and flavorful broth that pairs perfectly with the tender black-eyed peas.
Adian Islam
[email protected]Loved the simplicity of this recipe. The soup was flavorful and comforting, perfect for a cold winter day. Will definitely make it again!
MacKenzie Dulkoski
[email protected]Easy to make and delicious! The soup had a wonderful depth of flavor, and the black-eyed peas were cooked perfectly. I served it with a side of warm pita bread, and it was a hit with my family.
Deepu Khadka
[email protected]This Lubiya soup was a delightful journey through Sephardic flavors. The black-eyed peas were perfectly cooked, maintaining their texture while absorbing the rich broth. The combination of spices, especially the cumin and coriander, created a harmoni