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This vegan black eyed pea soup is a simple, healthy, and satisfying one-pot meal perfect for New Year or any day – packed with nutrients, fiber, and flavor.
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Why You’ll Love This Recipe
Whether you plan to uphold the Southern tradition of ringing in the New Year with creamy black-eyed peas for good luck and prosperity or are simply looking for a healthy, hearty soup for cold winter days – this black eyed pea soup recipe has it all. It’s flavorful, comforting, naturally vegan, and easy to throw together in just one pot.
Made with inexpensive basic kitchen staples, using dried or canned beans, this vegan black eyed pea soup is as simple as it is nourishing – loaded with fiber, protein, and an array of vitamins and minerals. Plus, it’s easy to customize, meal-prep and freezer-friendly, and tastes even better on day two – so make enough for leftovers! Mop up the soup with vegan cornbread recipe cast iron skillet for a hearty winter meal.
Looking for more hearty bean soup recipes? Try my Tuscan white bean soup, black bean soup, easy garbanzo bean soup, and/or kale vegetable bean soup.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations
- Tomato paste: Add 1-2 tbsp for rich tomato flavor. Or a small can of fire-roasted tomatoes to the soup.
- Soy sauce: (or tamari if gluten-free) for saltiness with umami depth.
- Red pepper flakes: (or cayenne pepper) to add heat.
- Other seasonings: i.e., cumin, thyme, or Italian seasoning.
- Smokiness: Add smoky depth to this vegan/vegetarian black eyes pea soup, though, with liquid smoke or smoked salt.
- Bay leaves: Simmer 1-2 in the soup (remove before serving) for savory depth.
- Spinach/kale: Add a few handfuls at the end (to wilt) for more body/nutrients.
- Other greens: (fresh or frozen) like cabbage or collard greens. As a bonus, the latter are meant to represent paper money when eaten on New Year’s Day.
- Potatoes: Make a heartier, thicker soup with Russet potatoes/sweet potatoes.
How to Make Black Eyed Pea Soup (Vegan)
Step 1: First, if using dry beans, rinse then leave them to soak overnight (at least 8 hours) in a bowl covered with two inches of water. Then drain and rinse again. Then, dice the onion and bell pepper, slice the celery, and mince the garlic.
Step 2: Heat the oil in a large, heavy-based pot over high heat. Once hot, sauté the chopped ingredients until slightly soft and lightly browned (5-7 minutes). Add the smoked paprika, salt, and pepper, and stir constantly for 20 seconds.
For a quick soak, bring the beans and water to a boil, remove from the heat, and soak for an hour.
If the vegetables brown too much, reduce the heat to medium-high.
Step 3: Mix in the black-eyed peas and water. Mix well, bring to a boil, cover, and lower to a simmer for 30 minutes. Taste and adjust the seasonings, add lemon juice (to taste), and serve it optionally garnished with fresh parsley. Enjoy!
The time it takes to cook dried black-eyed peas can vary – usually 45-60 minutes.
FAQs for Black Eyed Pea Soup
You could probably get away with not soaking them since they are small beans. However, I recommend it shortens cooking time, reduces the amount of liquid they soak up, and makes them more easily digestible.
Sure! For the best flavor, sauté the veg in a skillet first. Then, transfer everything to a slow cooker and cook on HIGH for 7-8 hours, using dried beans. Cook canned beans on LOW for 6 hours or HIGH for 2-3 hours.
Pro Recipe Tips
- To make it oil–free: Sauté the veg with ¼ cup broth instead.
- Let the veggies brown: This caramelization adds depth to the soup.
- For creamier soup: Blend a portion of soup and stir it back into the pot.
Serving Suggestions
Black-eyed peas served on New Year’s Day are traditionally served with collard greens (to represent paper money) and stewed tomatoes (for wealth) – both of which could be added to the soup, alongside this jalapeno cornbread (to represent gold).
You could also enjoy this soup with the easiest no knead bread, roasted veggies, and/or a simple side salad (like this strawberry kale salad).
Storage Information
Store: Leave to cool, then store in airtight containers in the fridge for 4-5 days.
Freeze: In Ziplock’s/Stashers, souper cubes, or a silicone muffin tray for 3-4 months. Thaw in the fridge overnight.
Reheat: In a microwave (30-second increments, stirring between) or on the stove (medium-low heat until piping hot). You may need extra broth/water.
Other Vegan Soups to Consider….
![completed Quick Mexican Bean Soup [Stove + Crockpot] in a bowl against a light background](https://plantbasedonabudget.com/wp-content/uploads/2023/02/Classic-Bean-Soup-11-378x378.jpg)
If you tried this black eyed pea soup (vegan) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Black Eyed Pea Soup (Vegan)
Ingredients
- 3 tablespoons of olive oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 green bell pepper diced
- 3 stalks celery diced
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt plus more to taste
- 1 teaspoon of black pepper plus more to taste
- 1 pound of dried black-eyed peas (rinse and soak in water overnight)
- 6 cups of water
- 1 lemon
- Fresh parsley chopped (for garnish)
Instructions
- Rinse the dry black-eyed peas and place them in a large bowl. Add water until fully covered. Set aside overnight. You can skip this step and use 3 (15-ounce) cans of black-eyed peas – drained and rinsed.
- Once your black-eyed peas have soaked overnight, discard the water and rinse them well. Set them aside in a colander.
- In a large pot with a lid, heat the oil over high heat. Once the oil is hot, carefully add the onion, garlic, bell pepper, and celery. Saute until they begin to lightly brown.
- Add the smoked paprika, salt, and pepper. Mix well and cook for 20 seconds while continuously mixing.
- Add the black black-eyed peas and water. Mix well, bring to a boil, cover, and lower the heat to a simmer. Cook covered for 30 minutes or until the desired texture is achieved.
- Taste, adjust seasoning levels, add the juice of one lemon, and serve!
- Garnish with fresh parsley.
Notes
- To make it oil–free: Sauté the veg with ¼ cup broth instead.
- Let the veggies brown: This caramelization adds depth to the soup.
- For creamier soup: Blend a portion of soup and stir it back into the pot.
![completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/12/Screen-Shot-2023-12-06-at-10.47.55-AM-378x378.png)
