Turkish Black-Eyed Pea Soup with Vegetables and Herbs
Börülce Çorbası
This hearty Turkish soup combines tender black-eyed peas with aromatic vegetables in a rich, warming broth seasoned with fresh herbs and a hint of tomato. The creamy texture of well-cooked peas mingles beautifully with diced carrots and onions, creating a golden, nourishing bowl. Perfect for cold days when you want something both filling and comforting that the whole family will love.
Ingredients
Instructions
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Soak the peas
Rinse the black-eyed peas under cold water and place in a large bowl. Cover with plenty of cold water and soak for 8-12 hours or overnight. The peas should double in size and feel plump when ready. Do not skip this step as it ensures even cooking and reduces cooking time significantly.
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Prepare the vegetables
Finely dice the onion into 5mm pieces and peel the carrots, cutting them into small 1cm cubes. Mince the garlic cloves finely. Finely chop the parsley leaves and mint, keeping them separate. This prep work takes 8-10 minutes but makes the cooking process much smoother. Do not cut vegetables too large as they need to cook evenly with the peas.
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Cook the aromatics
Heat the olive oil in a large heavy-bottomed pot over medium heat for 1-2 minutes. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic brown or it will become bitter.
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Add tomato paste
Add the tomato paste to the pot and stir constantly over medium heat for 2-3 minutes until it darkens slightly and becomes aromatic. This step is crucial for developing deep flavor. The paste should sizzle gently and coat the onions evenly. Do not let it burn or stick to the bottom of the pot.
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Add peas and stock
Drain the soaked black-eyed peas and add them to the pot along with the diced carrots. Pour in the vegetable stock and bring to a boil over high heat for 2-3 minutes. The mixture should bubble vigorously before reducing heat. Do not add salt yet as it can toughen the peas during cooking.
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Simmer the soup
Reduce heat to low, cover partially, and simmer gently for 35-45 minutes, stirring occasionally. The peas should be tender and some should start breaking down to thicken the soup naturally. Test for doneness by mashing a pea against the side of the pot - it should break apart easily. Do not cook on high heat or the peas may burst and become mushy.
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Season and finish
Season with salt and black pepper, then stir in half of the chopped parsley and mint. Simmer for another 2-3 minutes to let the herbs infuse their flavor. Taste and adjust seasoning as needed - the soup should be well-seasoned and aromatic. Do not add all the herbs at once as you want some fresh flavor for garnishing.
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Serve with lemon
Ladle the hot soup into bowls and garnish with the remaining fresh herbs. Serve immediately with lemon wedges on the side for squeezing over each portion. The soup should be hot and steaming with visible herbs on top. Do not add lemon juice directly to the pot as it can curdle the soup and affect the color.
Tips
Cooking Tips
For extra richness, blend about 1/3 of the cooked soup with an immersion blender before adding the final herbs - this creates a creamier texture while keeping some whole peas for bite.
Alternatives
If black-eyed peas aren't available, use cannellini beans or navy beans with the same soaking and cooking method - the flavor will be milder but equally satisfying.
Serving & Storage
Traditionally served with warm pita bread and Turkish pickled vegetables (turşu). Store leftovers in the refrigerator for up to 4 days - the soup actually improves in flavor overnight and reheats beautifully with a splash of extra stock if needed.
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