Black Eyed Pea Soup (Vegan)
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.
Servings: 4 - 6
Calories: 511kcal
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.
Nutrition
Calories: 511kcal | Carbohydrates: 77g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 645mg | Potassium: 1502mg | Fiber: 15g | Sugar: 11g | Vitamin A: 557IU | Vitamin C: 44mg | Calcium: 174mg | Iron: 10mg
