Black Eyed Peas Soup Recipe Vegan and Delicious Ideas

If you’re searching for a hearty, nutritious, and soul-warming dish, look no further than this vegan black eyed peas soup recipe. This soup combines tender black eyed peas with fresh vegetables and fragrant spices to create a comforting bowl that’s perfect for any season.

Whether you’re aiming for a protein-rich vegan meal or simply want to enjoy a flavorful plant-based soup, this recipe fits the bill perfectly.

Black eyed peas are a fantastic source of fiber and plant-based protein, making this soup as nourishing as it is delicious. Plus, it’s easy to make with pantry staples and fresh ingredients, ideal for busy weeknights or meal prepping.

Dive into this delightful recipe and discover how simple it is to create a satisfying, warming soup that will quickly become a family favorite!

Why You’ll Love This Recipe

This vegan black eyed peas soup is packed with flavor, nutrients, and texture. The combination of black eyed peas, aromatic herbs, and fresh veggies creates a rich, satisfying taste that feels like a warm hug in a bowl.

It’s naturally gluten-free, dairy-free, and oil-free, making it suitable for a wide range of dietary preferences.

The recipe is incredibly straightforward, requiring minimal prep and basic kitchen equipment. It’s also versatile—you can customize the vegetables and spices to your liking or based on what you have on hand.

Plus, it stores beautifully, so leftovers taste even better the next day!

For those who enjoy exploring diverse plant-based dishes, this recipe pairs wonderfully with other vegan favorites like Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the hearty options found in Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Ingredients

• 1 cup dried black eyed peas (or 2 cups canned, rinsed and drained)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil (optional for sautéing)
• Fresh parsley or cilantro, chopped for garnish
• 1 teaspoon apple cider vinegar (optional, for brightening flavor)

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander or strainer (if using canned peas)
• Bowl for soaking dried peas (if applicable)

Instructions

1. If using dried black eyed peas, soak them overnight in a large bowl with enough water to cover by at least 2 inches. Drain and rinse before cooking. If using canned, skip this step.
2. Heat olive oil (optional) in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Stir in the chopped tomato and cook for 3-4 minutes, allowing it to break down and meld with the other vegetables.
5. Add the soaked (or canned) black eyed peas to the pot along with the vegetable broth, smoked paprika, cumin, thyme, and bay leaf.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 45-60 minutes if using dried peas, or 20-25 minutes for canned peas. Stir occasionally to prevent sticking, and check the peas for tenderness.
7. Once the peas are tender and the flavors melded, season with salt and pepper to taste. Remove the bay leaf.
8. Add the apple cider vinegar and stir well. This brightens the overall flavor of the soup.
9. Serve hot, garnished with fresh parsley or cilantro.

Tips & Variations

“For extra depth of flavor, consider adding a splash of soy sauce or tamari during simmering, or a pinch of red pepper flakes for some heat.”

If you want a creamier texture, blend a portion of the soup with an immersion blender or in a regular blender and then stir it back in. This creates a lovely contrast between smooth and chunky textures.

Vegetable options are highly flexible—you can add diced potatoes, chopped kale, collard greens, or even sweet potatoes to boost nutrition and flavor. For inspiration on vegetable combos, see our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

For a smoky twist, try using smoked sea salt or adding a small amount of liquid smoke. To keep the recipe oil-free, simply omit the olive oil and sauté the vegetables with a splash of vegetable broth instead.

Nutrition Facts

Serving Suggestions

This soup is delicious on its own, but you can elevate the meal with some tasty accompaniments. Serve it with crusty vegan bread or warm pita for dipping.

If you enjoy baking, try pairing it with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

For a fuller, more varied meal, add a fresh side salad or steamed greens. This soup also works wonderfully as a starter for a multi-course plant-based dinner.

To explore more vegan soup ideas, check out our collection of Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

This vegan black eyed peas soup recipe is a comforting, wholesome dish that brings warmth and nutrition to your table. Its simplicity and versatility make it perfect for cooks of all skill levels, while the hearty ingredients ensure you get a satisfying meal packed with protein, fiber, and essential vitamins.

Whether you’re looking for a quick weeknight dinner or a make-ahead meal to enjoy throughout the week, this soup is a fantastic choice. Its delightful flavors and nourishing ingredients will keep you coming back for more.

Give it a try and experience just how delicious vegan cooking can be!

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