• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soups, Stews, and Chilis

    Black Eyed Pea Soup

    Published: Dec 12, 2019 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    recipe image for Pinterest

    This hearty, smoky Black Eyed Pea Soup, is not only perfect for New Year’s Day, but is quick and easy enough to keep you warm all winter long.

    Overhead view of a bowl of Black Eyed Pea Soup.

    This soup is full of healthy plant based protein, loaded with vitamins and minerals, and packed with flavorful spices. It’s healthy and filling and might just bring you good luck and prosperity in the New Year!

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Black Eyed Pea Soup ingredients: black eyed peas, onion, garlic, carrots, vegetable broth, diced tomatoes, spices (chili powder, smoked paprika, cumin, oregano), salt and pepper, and collard greens.

    Ingredient notes and substitutions

    Black Eyed Peas ~ Black Eyed Peas, or black eyed beans as they are sometimes called, is a variety of the cowpea in the legume family. Despite the name, these “peas” aren’t peas at all, but are actually beans.  You will recognize them by the characteristic black spot on a cream colored bean.

    Black eyed peas are mild in flavor, but high in protein, fiber, calcium, iron, magnesium, zinc, folate, vitamin A, vitamin K, and more!

    In southern tradition, black eyed peas are said to resemble coins and if eaten on New Year’s Day they will bring wealth.

    Combined with stewed tomatoes, they are said to bring health and wealth. Good thing we’ve got both in this healthy Black Eyed Pea Soup recipe!

    Collard Greens ~  Collards are leafy greens that are part of the cruciferous vegetable family, which includes broccoli, kale, cabbage, and cauliflower just to name a few. They are plentiful with vitamins (K, C, A, E, and several B), fiber, calcium, iron, magnesium, folate, and even protein and healthy fats!

    The leaves are much tougher than typical salad greens, which makes them perfect for simmering in this soup where they’ll get nice and tender, but not at all wilted.

    Collard greens are also great for sandwich wraps. I love this method of quickly steaming the leaves to make them pliable.

    While black eyed peas represent coins, collard greens are also traditionally eaten on New Year’s Day for they are said to represent paper money. Eat them together for your best chance of a windfall in the new year!

    If you don’t have collard greens, kale may be substituted instead.

    Flavorings ~ Chili powder, smoked paprika, cumin, and oregano are added for a punch of bold flavor.

    A dash of vinegar and sprinkle of fresh chopped parsley in the end liven up the dish.

    Front view of soup bowl filled with Black Eyed Pea Soup.

    FAQs

    How do you cook black eyed peas?

    Black Eyed Peas do not need to be soaked, but soaking them will reduce the cooking time. They can be “quick” soaked by boiling them for 2-3 minutes, then removing from the heat and letting them soak for about an hour. Alternately, you can soak them in cold water for 5-6 hours or overnight. Once soaked, drain the water and fill up the pot again with fresh water. Bring to a boil, then reduce the heat and simmer for about an hour until they are tender.

    Don’t have 2-3 hours…or more… to cook your black eyed peas? Yeah, me neither! For this soup, I used canned black eyed peas for convenience, which means it can be made in about 45 minutes! Just remember to drain and rinse the canned beans well to remove much of the added sodium that canned beans tend to contain.

    What should I serve with Black Eyed Pea Soup

    This soup is hearty and filling enough all on it’s own, but if you want to make it stretch even further, you can serve it with rice or noodles or an easy green side salad.

    Cornbread is also a perfect pair with this soup. Cornbread eaten with black eyed peas on New Year’s Day has been said to represent gold. Here are are couple delicious and easy vegan cornbread recipes to try: Jalapeño Cornbread or Pumpkin Maple Cornbread.

    Two spoons in a bowl of Black Eyed Pea Soup.

    More vegan winter soups

    • Instant Pot Split Pea Soup
    • Sweet Potato Cauliflower Vegan Soup
    • Easy Black Bean Soup
    • Coconut Curry Soup with Sweet Potato Noodles
    • Lentil Rice Soup
    • Easy Vegetarian Minestrone with Pasta
    • Creamy Vegan Potato Soup

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Overhead view of a bowl of Black Eyed Pea Soup.

    Black Eyed Pea Soup

    Black Eyed Pea Soup – This hearty, smoky soup, is not only perfect for New Year's Day, but is quick and easy enough to keep you warm all winter long.
    4.95 from 17 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 5 servings
    Calories: 339kcal
    Author: Jenn Sebestyen

    Ingredients

    • 2 tablespoons olive oil or ¼ cup vegetable broth for oil-free version
    • 1 onion diced
    • 2 ribs celery diced
    • 2 carrots peeled and diced
    • 2 cloves garlic minced
    • 1 tablespoon chili powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon dried oregano
    • 2 cans (15 ounces each) black eyed peas or 3 cups cooked black eyed peas
    • 15 ounces canned diced tomatoes
    • 3-4 cups low sodium vegetable broth start with 3 cups, add more if you like it soupier
    • 1 ½ teaspoons salt or to taste
    • ¼ teaspoon black pepper or to taste
    • 4 large collard green leaves ribs and stems removed, chopped
    • 1 tablespoon apple cider vinegar
    • chopped fresh parsley optional

    Instructions

    • Heat the oil in a soup pot on the stove over medium heat. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.
    • Add the celery, carrots, and garlic, and sauté 5 minutes until starting to soften, stirring frequently.
    • Add the chili powder, smoked paprika, cumin, and oregano and stir to combine and release the fragrance, about 1 minute.
    • Add the black eyed peas, diced tomatoes, vegetable broth, salt, pepper, and chopped collard leaves. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.
    • Add the vinegar and stir.
    • Serve with chopped fresh parsley as a garnish, if desired.

    Nutrition

    Calories: 339kcal | Carbohydrates: 68g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 326mg | Potassium: 2022mg | Fiber: 27g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 47mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    674 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Alicia says

      January 21, 2023 at 2:27 pm

      Made this today, and it was delish! I agree with other reviewers it needs a bit more broth (I added 1 cup veggie stock) but it was tasty. Healthy and hearty with chili-ish vibes thanks to the tomato-ey chili broth. Thanks!5 stars

      Reply
      • Jenn Sebestyen says

        January 21, 2023 at 7:04 pm

        So glad you enjoyed it!

        Reply
    2. CR says

      January 21, 2022 at 11:43 am

      I loved this recipe. I would add more broth next time if I wanted it to be a true soup. Put this in my instantpot and it was delightful. Paired with rice and cornbread. It’s going to be the New Years meal!4 stars

      Reply
      • Jenn Sebestyen says

        January 21, 2022 at 3:29 pm

        That’s wonderful. So glad you enjoyed it!

        Reply
    3. Becca says

      January 02, 2022 at 7:52 pm

      LOVE it!! I Keep it in the fridge almost All the time, Doesn’t get much healthier than this recipe. Just perfect!!5 stars

      Reply
      • Jenn Sebestyen says

        January 03, 2022 at 7:42 am

        I’m so glad you love it, Becca. Thank you!

        Reply
    4. Rebecca Smith says

      January 02, 2022 at 8:19 am

      For my entire 20 year marriage, I have obliged my husband’s family tradition by making some form of black-eyed peas and collared greens on New Year’s day. But they are both always gross and we eat enough to get our good luck. This year, he took the tradition upon himself and made your soup recipe. It was so delicious, even my picky daughter got seconds. Thank you for becoming a permanent part of our New Year’s tradition!5 stars

      Reply
      • Jenn Sebestyen says

        January 02, 2022 at 9:43 am

        Oh, this makes me so happy, Rebecca! Happy New Year!

        Reply
    5. Paula Fitzpatrick says

      January 01, 2022 at 12:25 pm

      This is an amazing recipe – thank you for posting. All of my boys loved it and were raving about it – a great way to get your black eyed peas and greens in for New Year’s Day tradition. Delicious!!!

      Reply
      • Jenn Sebestyen says

        January 01, 2022 at 5:28 pm

        Oh, yay! I’m so glad everyone loved it. Happy New Year, Paula!

        Reply
    6. Deb says

      October 05, 2021 at 6:41 am

      Great way to use left over black eyed peas. I had made a huge pot over the weekend and decided to recreate what was left ♥️ Soup is always my go to!5 stars

      Reply
      • Jenn Sebestyen says

        October 05, 2021 at 11:40 am

        I’m glad you enjoyed it, Deb. Thank you!

        Reply
    7. Elaine T. says

      February 21, 2021 at 3:29 pm

      Where’s the recipe? What measures should I take to find it? Thanks.

      Reply
      • Jenn Sebestyen says

        February 22, 2021 at 6:27 pm

        The recipe is on this page. Scroll down to the recipe card or hit the Jump to Recipe button that is at the top under the title.

        Reply
    8. ann sorocki says

      December 30, 2020 at 7:41 am

      as always, thank you for your terrific recipes; I always have to adapt for a puree; this will be very simple! We so enjoy your recipes & comments as well! healthy, safe new year! Fondly, Ann

      Reply
      • Jenn Sebestyen says

        December 30, 2020 at 5:28 pm

        Thank you, Ann. Happy New Year!

        Reply
    9. Nina says

      January 10, 2020 at 4:16 am

      Hi lovely recipe. Here in the UK I can purchase sweet smoked paprika (Spanish) or hot smoked paprika (Spanish) which would you recommend for this recipe? Thanks5 stars

      Reply
      • Jenn Sebestyen says

        January 10, 2020 at 2:34 pm

        Hi, Nina. use the sweet smoked paprika! Enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Valentine's Day

    • Strawberry Overnight Oats with Coconut Milk
    • Edible Brownie Batter Bites
    • Caroline’s Chocolate Mixed Berry Smoothie
    • Edible Sugar Cookie Dough

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    674 shares