Try this hearty and cozy plant-based black-eyed peas soup! It’s also delicious and easy to make! Are you looking for a simple, hearty vegan recipe your whole family will love? Or you’re on a tight budget and have to feed a crowd? This easy vegan black-eyed peas soup is perfect for busy weeknights and crowd-pleasing. It tastes like it is stewed for hours! Made from ingredients you likely have on hand too.

I love black-eyed peas. You can find different recipes for black-eyed peas on my blog, like Southern Black-Eyed Peas, Black-Eyed Pase Curry, and Black-Eyed Peas Salad, but I’m addicted to this vegan black-eyed peas soup recipe. When my friends demand something delicious and vegan, I just smile and nod my head in agreement.

Here are more black-eyed peas recipes

Black-Eyed Peas Fritters, Black-eyed Peas Hummus, and Black-Eyed Peas Falafel

What Are Black-Eyed Peas?

Black Eyed Peas or beans are a variety of cowpea in the legume family. Despite being called peas, they’re actually beans. You will recognize them by the characteristic black spot on a cream-colored bean. They are filling and have an excellent texture and a slightly nutty flavor.

Black-eyed peas are extremely nutrient-dense, with each serving containing a good amount of fiber and protein. Additionally, they contain different essential micronutrients, notably folate, zinc, copper, iron, magnesium, and thiamine.

If you’ve never cooked with black-eyed peas before, this vegan black-eyed pea soup is a great way to start!

Why You’ll Love This Vegan Black-Eyed Peas Soup?

Easy one-pot recipe! Whether you are using dried black-eyed peas or canned ones, this soup is quite easy to prepare and can be made in one pot. You’ll have more time enjoying the moments with friends and family than cleaning up the mess.

It’s nourishing and healthy! This plant-based black-eyed pea soup is made with healthy ingredients, high in protein and fiber to help you feel satiated for longer. Additionally, it is a good source of important vitamins, minerals, and macronutrients.

It makes plenty of leftovers! This recipe yields plenty for 6-8 people, making it ideal for a small gathering. If you’re not serving that many people, you’ll be happy to have leftovers because they taste more delicious the next day.

Good luck with the coming year! The black-eyed peas are believed to bring good luck to those who ate them on New Year’s Day. Some believe they represent coins.

Additionally, collard greens are also typically consumed on New Year’s Day because they are thought to symbolize paper money. Consuming them together will maximize the possibility of a new year’s windfall!

Whether or not you believe in this folklore, this soup recipe is worth adding to your holiday meals collection.

How To Make Vegan Black-Eyed Peas Soup?

For making this delicious, hearty black-eyed pea soup, you just require a few simple ingredients.

Scroll down to the recipe card for the exact measurement of the ingredients, but don’t skip reading the important information listed here about the ingredients.

Ingredients Descriptions and Notes

Black-eyed peas: My favorite black-eyed peas are freshly cooked from dried beans. Canned beans can be used for convenience if you don’t mind the extra sodium and less fresh taste. The first time I had black-eyed peas soup, the beans were made from dried beans. The second time, the beans were canned. I loved the first taste more than the latter, so I have been hooked on that.
Veggies: Onion, garlic, bell pepper, celery, carrots, tomatoes, and collard greens are the main vegetables that I have used in this recipe to make this soup healthier. I prefer to chop them into little pieces to soften nicely and absorb the aromas and spices of the soup. The nutritious collard greens are added near the end of cooking to maintain their bright color and slightly al dente texture. Kale can be used if you don’t have collard greens on hand.

And, as a shortcut, I used canned crushed tomatoes.

Garlic and onions are a must-have since they add such a great depth of flavor.

Spices: onion powder, garlic powder, and smoked paprika are added to infuse the soup with a burst of flavor. If you like, add a pinch of black pepper or dried red chili flakes to give this black-eyed peas soup a spicy edge.
Bouillon cubes: Used to enhance the soup’s flavor, as a stock substitute, and for thickness and spiciness.
Liquid hickory smoke: Imparts smoky flavor in this black-eyed peas soup.
Extra-virgin olive oil: You can substitute it with avocado, canola, and grapeseed oil but I like extra-virgin olive oil as it gives a nice flavor to the dishes.

Directions

Sort black-eyed peas and discard any debris or broken peas. Wash black-eyed peas and add to a large pot. Cover with cold water about 2 inches above. Bring to a boil for a minute, then turn off the heat. Allowing the peas to soak for 1 hour.
Drain black-eyed peas and rinse. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 2 minutes.
Stir in garlic, bell pepper, celery, and carrots. Cook until fragrant.
Add the black-eyed peas, water, vegan bouillon, onion powder, smoked paprika, hickory smoke, crushed tomatoes, and bring soup to a boil.
Reduce heat to simmer for 30 minutes or until peas are tender and you have reached the desired texture.
Add the chopped collard greens and cook for 5 more minutes.
Serve hot and enjoy!

Serving Options

This soup is rich and hearty on its own, but you can stretch it even further by serving it with pasta or rice or a simple green side salad.

Cornbread also pairs well with this soup.

Storing Tips

Refrigerating: Refrigerate leftovers in an airtight container for 4-5 days.

Freezing: Black-eyed pea soup freezes perfectly for up to three months! Allow it cool completely before freezing and storing it in freezer-safe meal prep containers. You may also freeze larger quantities in gallon Ziploc bags.

Allow at least overnight in the fridge to thaw before using.

Reheating: Reheat on low heat on the stovetop or in the microwave for about one minute or until thoroughly heated.

Other Vegan Soul Food Recipes To Prepare

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Vegan Black-Eyed Peas Soup

Try this hearty and cozy plant-based black-eyed peas soup! It’s also delicious and easy to make!

5 from 1 vote

Print Pin Rate

Course: Entrée, Main Course

Cuisine: American

Keyword: Vegan Black-Eyed Peas Soup

Prep Time: 20

Cook Time: 40

Servings: servings

Calories: 332kcal

Ingredients

1 pound dried black eyed peas
2 tablespoons olive oil
1 large onion diced
3 cloves garlic minced
1 cup bell pepper chopped
2 ribs celery chopped
2 large carrots chopped
4 cups water
2 vegan bouillon cubes
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon hickory liquid smoke
1 15-ounce can crushed tomatoes
2 cups collard greens chopped

Instructions

Sort black-eyed peas and discard any debris or broken peas. Wash black-eyed peas and add to a large pot. Cover with cold water about 2 inches above. Bring to a boil for a minute, then turn off the heat. Allow black-eyed peas to soak for 1 hour.
Drain black-eyed peas and rinse. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 2 minutes.
Stir in garlic, bell pepper, celery, and carrots. Cook until fragrant.
Add the black-eyed peas, water, vegan bouillon, onion powder, smoked paprika, hickory smoke, crushed tomatoes, and bring soup to a boil.
Reduce heat to simmer for 30 minutes or until peas are tender and you have reached the desired texture.
Add the chopped collard greens and cook for 5 more minutes.
Serve hot and enjoy!