Black Eyed Peas Soup Recipe Vegetarian and Delicious Ideas

Black eyed peas soup is a comforting, hearty dish that’s perfect for any season—especially when you’re looking for a nourishing, vegetarian option. Packed with fiber, protein, and vibrant flavors, this soup brings warmth and satisfaction to your bowl without relying on meat or dairy.

Whether you’re a seasoned vegetarian or just exploring plant-based meals, this black eyed peas soup recipe is simple to make, budget-friendly, and endlessly adaptable.

In this recipe, we’ll combine black eyed peas with fresh vegetables and aromatic spices to create a rich, flavorful broth that feels just like a hug in a bowl. Plus, it’s a fantastic way to sneak in extra veggies and enjoy a wholesome meal that’s both filling and light on the palate.

Ready to dive in? Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian black eyed peas soup is a true crowd-pleaser for several reasons. First, it’s incredibly easy to prepare with pantry staples and fresh ingredients.

You don’t need hours in the kitchen—just a bit of simmering and stirring.

Second, it’s naturally gluten-free, vegan, and packed with plant-based protein, making it suitable for many dietary preferences. The texture is a perfect balance of creamy and chunky, with tender peas and crisp veggies.

Lastly, this soup is versatile! You can enjoy it as is or customize the seasoning and vegetables to suit your taste.

It’s a fabulous foundation for experimenting with your favorite herbs and spices.

Ingredients

• 1 cup dried black eyed peas (or 2 cups canned, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• 4 cups vegetable broth
• Salt and black pepper, to taste
• 2 cups chopped kale or spinach
• Juice of half a lemon
• Fresh parsley, chopped for garnish

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (if using dried peas to rinse)
• Optional: blender or immersion blender (for creamier texture)

Instructions

1. Prepare the black eyed peas: If using dried peas, rinse them under cold water and soak them for at least 4 hours or overnight. Drain and set aside. If using canned, simply drain and rinse.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add vegetables and spices: Stir in the diced carrots, celery, and tomato. Cook for 5 minutes until vegetables begin to soften. Then add smoked paprika, cumin, cayenne (if using), salt, and black pepper. Mix well to coat the veggies with spices.
4. Add black eyed peas and broth: Pour in the vegetable broth and add the black eyed peas. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Simmer the soup: Cover the pot and let the soup simmer for 45-60 minutes if using dried peas (or 20-30 minutes if canned) until the peas are tender. Stir occasionally to prevent sticking.
6. Add greens and lemon juice: Once peas are soft, stir in the chopped kale or spinach. Cook for another 5 minutes until the greens are wilted. Remove the soup from heat and stir in the fresh lemon juice for a bright finish.
7. Optional blending: For a creamier soup, use an immersion blender to blend about half the soup to your desired consistency. This step is optional but adds a lovely texture.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips & Variations

Tip: If you forgot to soak your dried black eyed peas, you can do a quick soak by boiling them for 2 minutes, then letting them sit covered for an hour before cooking.

Variation: Add diced sweet potatoes or butternut squash for a touch of sweetness and extra nutrition.

Tip: For a smoky flavor, consider adding a small piece of smoked paprika or liquid smoke.

Variation: Stir in a spoonful of coconut milk at the end for a creamy, slightly tropical twist.

Tip: This soup freezes beautifully. Store leftovers in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This black eyed peas soup pairs wonderfully with crusty bread or warm corn tortillas for dipping. You can also serve it alongside a simple green salad for a balanced meal.

For a heartier option, top the soup with a dollop of vegan sour cream or sprinkle with nutritional yeast for a cheesy flavor boost. A side of roasted vegetables or a grain bowl with quinoa or brown rice also complements the soup beautifully.

Looking for more vegetarian recipes to accompany your meal? Check out our Vegetarian Southern Recipes That Everyone Will Love or try a fresh, vibrant side from our Vegetarian Swiss Chard Recipes for Healthy Meals.

Conclusion

Whipping up a batch of this vegetarian black eyed peas soup is a fantastic way to enjoy a nutritious, flavorful meal that suits a variety of dietary needs. It’s easy to prepare, requires minimal ingredients, and offers plenty of room for your culinary creativity.

Whether you’re making it for a cozy night in or meal prepping for the week, this soup is as delicious as it is wholesome. Plus, with its rich blend of spices and fresh vegetables, it’s bound to become a staple in your home kitchen.

Don’t forget to explore more hearty and healthy vegetarian dishes like the Instant Pot Vegetarian Recipes Indian Food Lovers Adore or the comforting Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for even more inspiration!

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