Ikarian black-eyed pea soup with wilted greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ikarian black-eyed pea soup with wilted greens

Ikarian black-eyed pea soup with wilted greens

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, <600 Calories

2 Servings, 320 Calories/Serving

20–35 Minutes

Inspired by the cuisine of one of the longevity capitals of the world, the Greek island of Ikaria, this one-pot dish is meant to promote a long, delicious life.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 cloves roasted garlic
  • 1 organic fennel bulb
  • 2 cups cooked black-eyed peas
  • ½ cup organic mirepoix (onions - carrots - celery)
  • ½ teaspoon Marash chile flakes (optional)
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 bunch organic dandelion greens or other leafy greens (about 7 ounces)

Nutrition per serving

Calories 320, Total Fat 9g (12% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 630mg (27% DV), Total Carb. 51g (19% DV), Fiber 20g (71% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 15g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start the soup

  • Using the side of a knife or the back of a spoon, gently mash the roasted garlic until a paste forms.
  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into ½-inch pieces.
  • Rinse the black-eyed peas.
In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic, fennel, mirepoix, and up to half the Marash chile flakes, if using, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and start to soften, 3 to 5 minutes. Stir in the tomato paste and cook until starting to caramelize, about 1 minute. Add the black-eyed peas, vegetable broth, and 2 cups [4 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender and the broth is thickened slightly, 6 to 8 minutes.
While the soup cooks, prepare the greens.


Prep the greens; finish the soup

  • Remove any coarse stems from half the dandelion greens; coarsely chop the leaves. Save the remaining greens for another use.
To the pot with the soup, stir in the dandelion greens and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the soup to individual bowls, garnish with as much of the remaining Marash chile as you like, and serve.
Kids Can!
  • Mash the garlic with a fork.
  • Rinse the black-eyed peas.
  • Measure the water for the soup.
  • Time the cooking.