Vegan Black-Eyed Peas Soup
Try this hearty and cozy plant-based black-eyed peas soup! It’s also delicious and easy to make!
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Servings: 6 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!
Nutrition
Calories: 332kcal | Carbohydrates: 53g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 362mg | Potassium: 1051mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4985IU | Vitamin C: 40mg | Calcium: 137mg | Iron: 7mg