Tuscan-Style Black Eyed Pea Soup

I first came across this recipe in 2015 when our Corbin Hill CSA included yellow-eyed beans. I had never seen these kinds of beans before (I’d never even made black-eyed peas) so I was on the search for a delicious recipe to use them in.

There isn’t much out there for yellow-eyed beans, but I came across this little gem of a recipe. When I first made the recipe, the only modification I made was to add previously cooked brown rice to the cooked beans and top it with some fresh cilantro.

Then, a year later (in 2016), I revisited the recipe and made several other modifications. The original recipe is delicious on its own, but even better (and more nutritious) with the modifications! The recipe might look long, but I promise it’s not that complicated! I used black-eyed peas this time around because I didn’t have yellow-eyed beans. You could probably use other types of beans as well. It’s a warming and filling soup, perfect for cold winter days!

Tuscan-style Black Eyed Pea Soup

Servings: 6


  • For beans:
    • 1-lb. bag of black eyed peas, soaked over night
    • 1 plum or on-the-vine tomato
    • 4 garlic cloves, whole & peeled
    • Several sage leaves (fresh or dried)
    • Pieces of onion (any kind & optional)
    • 1 tsp. dried garlic flakes or garlic powder
    • 0.5 tsp. paprika
  • Sofrito:
    • 1 tsp. extra virgin olive oil (EVOO)
    • 1 TBSP red onion, diced
    • 2 cloves of garlic, minced
    • 0.5 c. diced carrot
    • 2 TBSP minced cilantro
    • Few pinches of salt
  • 1.25 cup dried brown rice
  • Toppings:
    • Salt & pepper
    • EVOO
    • Cilantro


  • To make the beans:
    • Rinse soaked beans and put in a large pan. Add in the tomato, 4 whole garlic cloves, sage and pieces of onion. Cover everything with water by 2 inches.
    • Bring to a boil and skim off any scum from the surface.
    • Once boiling, lower the heat to simmer and continue cooking uncovered until the beans are tender. You may need to add more water to keep the beans covered. It may take anywhere from 45-1.5 hours, depending on the beans.
    • After about 30 minutes of cooking, check on the beans. Remove the whole garlic and the tomato. Mince the garlic and chop the tomato and then add it back to the beans. Also add the dried herbs (garlic flakes/powder & paprika). Continue cooking until the beans are done. The beans are ready when they are tender and the skins are soft.
    • Remove the pieces of onion and the sage leaves (if desired). Add in the rice and sofrito (see instructions below).
    • Season with salt and pepper to taste.
    • Serve with 1 tsp. of EVOO in each bowl and some fresh cilantro sprinkled on top.
  • To make the rice:
    • In a separate pan, cook the brown rice. Add 2 cups of water to the 1.25 cups of dried brown rice. Add in a pinch of salt. Cook approx. 30-35 min. until it is done. Set aside. This will be added to the beans when they are done.
  • To make the sofrito:
    • In a sauté pan, heat 1 tsp. of EVOO. Add the onion, carrots and salt. Cook for a few minutes, while stirring occasionally.
    • As the carrots and onion begin to become aromatic, add the garlic and cilantro. Sautee until the onions are soft and the mixture is aromatic.
    • Add this mixture to the beans when they are done.

Nutrition Content/Serving:

  • 372 calories
  • 63g carbohydrate
  • 18g protein
  • 5g fat
  • 9g fiber

Recipe based on & altered from: Yellow Eyed Beans Tuscan Style by Bite by Michelle