Black Eyed Pea Soup (Vegan)

Here’s a Black Eyed Pea Soup recipe to start the new year with abundance! It’s wholesome, nourishing, and loaded with veggies, and easy to make. Vegan and gluten-free.

Vegan Black Eyed Pea Soup recipe in a bowl.

This black-eyed bean soup feels so nourishing! Simple ingredients come together synergistically to create a whole, greater than its parts. It consists of lots of wholesome veggies- carrots, celery, onion, tomato, bell pepper and kale, and dry black-eyed peas. Yes, you can absolutely use canned black-eyed peas to shorten the cooking time, which honestly isn’t that long- about 30 minutes once the beans get simmering-they are tiny little guys, that don’t require soaking. Plus, I hear they are lucky, bringing prosperity and good fortune. Who couldn’t use a little bit of that?

Why You’ll Love This!

  1. Incredibly nutritious. The colorful veggies are full of vitamins, antioxidants, and minerals! Vegan and Gluten-free!
  2. Quick and easy. Only 20 minutes of prep time—perfect for busy nights!
  3. Warm and nourishing. A comforting, cozy soup, perfect for winter.
ingredients to make black eyed pea soup on marble surface - celery, carrots, onion, pepper, diced tomatoes, spices, kale, garlic.

What you’ll need!

  • Dry black-eyed peas: Or use 2 x 14-ounce cans. The dried beans do not require soaking and only require about 30-35 minutes to cook.
  • Vegetables: Onion, Garlic cloves, celery sticks, carrots, red bell pepper (or sub green bell peppers or yellow)
  • Diced tomatoes with juices: Or use 1 1/2 cups of diced fresh tomatoes.
  • White wine: Use a dry white wine or skip and add a splash of vinegar at the end.
  • Vegetable broth: You can also use 5 cups of water with 1 tablespoon “Better than Boullion” vegetable broth.
  • Spices: Red pepper flakes, granulated garlic powder, smoked paprika, dried thyme (or sub dried Italian herbs), bay leaves, black pepper, cayenne pepper
  • Soy sauce: Or use gluten-free liquid aminos. This is optional but adds depth.
  • Lacinato kale: Or collard greens.
  • Italian parsley

How to Make Black-Eyed Pea Soup

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Add onion and garlic and saute, stirring 3 minutes, add chili flakes and stir 1 minute. Lower to medium heat, then add the carrots, celery, and salt. Saute 4 more minutes.

diced carrots, celery, onion in pot stirred with wood spoon.

Deglaze the pan with the wine, and cook this off.

Add the tomatoes and juices, bell pepper, black-eyed peas, vegetable broth and all the spices.

black eyed pea soup simmering in pot with wood spoon.

Bring to a boil, cover, lower heat, and simmer gently for 30 minutes or until black eye peas are tender.

Taste the broth, adding more salt as necessary. If you want more depth, add more veggie bouillon or a tiny splash of soy sauce. Fold in the kale and half of the parsley, cook for 1-2 mins.

black eyed pea soup in Dutch oven with wood spoon.

To serve, divide among bowls, drizzle with good olive oil, and sprinkle with fresh Italian parsley. A little pecorino is nice too (obviously not vegan, but tasty).

Serve with Cornbread or cornbread muffins!

FAQs

How do you cook black-eyed peas?

Black-eyed peas do not need to be soaked. Add them to the soup, and once simmering, they cook for about 30 minutes.

What should I serve with black-eyed pea soup?

Cornbread or cornbread muffins are delicious with this soup. It is said that cornbread eaten with black-eyed pea soup on New Year’s Day represents gold!

Can I add meat to this recipe?

You can add diced bacon or a ham hock, or even use ground beef or turkey that has been seasoned and browned. Ground sausage, chorizo, or soyrizo work well here too. Feel free to use chicken broth, or bone broth! 

Do you really have to soak black-eyed peas?

Black-eyed peas are so small that they cook rather quickly and don’t absolutely need to be soaked. Soaking does quicken cooking time and may increase digestibility, so if you have time, it is not a bad idea.

Storage, Freezing & Reheating

Black Eyed Pea Soup will keep up to 4 days in the refrigerator in an airtight container. You can store this soup in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm back up in a pot over the stovetop.

black eyed pea soup with kale and vegetables in bowl with soup.

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

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Description

A New Year’s Day tradition, this black eye pea soup brings property and good luck! This recipe is full of healthy veggies and delicious flavors.



  1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
  2. Add onion and garlic and saute, stirring 3 minutes, add chili flakes and stir 1 minute. Lower to medium heat,  then add the carrots, celery, and salt. Saute 4 more minutes.
  3. Deglaze the pan with the wine, and cook this off.
  4. Add the tomatoes and juices, bell pepper, black-eyed peas, vegetable broth and all the spices.
  5. Bring to a boil, cover, lower heat, and simmer gently for 30 minutes or until black eye peas are tender.
  6. Taste the broth, adding more salt as necessary. If you want more depth, add more veggie bouillon or a tiny splash of soy sauce.  Fold in the kale and half of the parsley, cook for 1-2 minutes.
  7. To serve, divide among bowls, drizzle with good olive oil, and sprinkle with fresh Italian parsley. A little pecorino is nice too (obviously not vegan, but tasty).
  8. Serve with Cornbread or cornbread muffins!


Notes

Black Eyed Pea Soup will keep up to 4 days in the refrigerator, or freeze for up to 3 months in the freezer. Thaw overnight in the fridge before reheating.

If you’d like to add meat– try browsing diced bacon or adding a ham hock, or use ground meat ( ground beef, turkey) that has been seasoned and browned, or ground sausage or chorizo. Soyrizo would work too. Feel free to use chicken broth, or bone broth! 

Nutrition

  • Serving Size: 1 cup
  • Calories: 219
  • Sugar: 8.5 g
  • Sodium: 815.3 mg
  • Fat: 6.9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 31.5 g
  • Fiber: 6.3 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: black eyed pea soup, black-eyed pea soup, black eyed pea soup recipe, black eyed bean soup, vegan black eyed pea soup, black eyed bean soup vegetarian

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