What's This?
Serving size 4
Prep Time
Total Time


1 Tbsp extra virgin olive oil1 medium onion, chopped1 small red bell pepper, chopped2 stalk celery, chopped2 clove garlic, minced14 oz vegetable broth1 cup quick-cooking barley1 Tbsp chopped fresh thyme or 1 teaspoon dried2 tsp lemon juice¼ tsp crushed red pepper¼ tsp salt30 oz black-eyed peas, rinsed


1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 320 8%
  • Calories from fat 45 28%
  • Total Fat 5gm 19%
  • Sodium 677mg 44%
  • Total Carbohydrates 58gm
  • Fiber 11gm
  • Protein 12gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Grain, Bean & Legume, American, Southern & Soul, Easy, New Year

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