Recipe: This black-eyed pea and mustard greens soup from Mississippi chef Vishwesh Bhatt puts a Southern spin on Italian minestra.
8 ounces dried field peas, such as lady peas, crowder peas or black-eyed peas, soaked overnight, rinsed and drained2 medium carrots , scrubbed and dicedor store-bought no-salt-added vegetable broth1 tablespoon balsamic vinegar, plus more to taste1/2 teaspoon crushed red pepper flakes, plus more to tasteIn a large saucepan over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring frequently, until softened, 6 minutes.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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