Best Black Eyed Pea Soup Recipe Vegetarian and Delicious

Warm, hearty, and packed with nutrition, black eyed pea soup is a classic comfort dish that’s both delicious and satisfying. For vegetarians, it offers a wholesome, protein-rich meal perfect for chilly days or anytime you crave something nourishing and flavorful.

This best black eyed pea soup recipe vegetarian version is loaded with vibrant vegetables, fragrant herbs, and spices that elevate the humble pea into a bowl of pure comfort. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this soup is sure to become a new favorite.

What makes this recipe stand out is its balance of flavors, textures, and the use of fresh, wholesome ingredients. Plus, it’s easy to prepare and budget-friendly, making it ideal for weeknight dinners or meal prep.

Let’s dive into how you can make a pot of this delicious black eyed pea soup that your whole family will love.

Why You’ll Love This Recipe

This vegetarian black eyed pea soup is the perfect blend of hearty and healthy. It’s:

• Rich in protein and fiber thanks to black eyed peas, which keep you full and energized.
• Flavor-packed with a medley of fresh vegetables, garlic, and warming spices.
• Simple and quick to make with pantry staples and minimal prep time.
• Versatile and easy to customize with your favorite vegetables or herbs.
• Comforting and nourishing—perfect for cozy dinners or meal prep for the week.

Ingredients

• 1 cup dried black eyed peas (or 2 cups canned, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes with juices
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 cups chopped kale or spinach (optional, for added greens)
• Fresh parsley or cilantro for garnish
• Juice of 1/2 lemon (optional, to brighten flavor)

Equipment

• Large bowl (for soaking peas, if using dried)
• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Blender or immersion blender (optional, for a creamier texture)

Instructions

1. Prepare the black eyed peas: If using dried peas, rinse them thoroughly and soak in a large bowl with water overnight or for at least 6 hours. Drain and rinse before cooking. If using canned, simply rinse and drain.
2. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the vegetables: Toss in the diced carrots, celery, and red bell pepper. Cook, stirring occasionally, for about 5-7 minutes until the vegetables start to soften.
4. Season and add tomatoes: Stir in the smoked paprika, cumin, thyme, salt, and pepper. Pour in the canned diced tomatoes with their juices, stirring to combine all ingredients.
5. Add black eyed peas and broth: Add the drained black eyed peas and pour in the vegetable broth. Toss in the bay leaf. Increase the heat to bring the soup to a boil.
6. Simmer the soup: Reduce the heat to low, cover the pot partially, and let the soup simmer gently for 45-60 minutes if using dried peas, or 20-25 minutes if canned. Stir occasionally. The peas should be tender and the flavors well combined.
7. Add greens: In the last 10 minutes of cooking, stir in the chopped kale or spinach if using. Continue cooking until the greens are wilted and tender.
8. Adjust seasoning: Remove the bay leaf. Taste the soup and adjust salt, pepper, and spices as needed. For a fresh finish, stir in the juice of half a lemon.
9. Blend for creaminess (optional): For a creamier texture, carefully blend half the soup using an immersion blender or transfer to a blender, then stir it back into the pot.
10. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro.

Tips & Variations

For a richer flavor, sauté a diced smoked paprika or chipotle pepper with the vegetables. You can also add a splash of soy sauce or tamari for umami depth.

Try adding a diced sweet potato or butternut squash for a slightly sweet, hearty twist.

For extra protein, stir in cooked quinoa or brown rice just before serving.

If you prefer a spicy kick, add a pinch of cayenne pepper or a chopped jalapeño with the garlic.

To make this recipe gluten-free, ensure your vegetable broth is certified gluten-free.

Nutrition Facts

Serving Suggestions

This black eyed pea soup shines on its own but pairs wonderfully with a variety of sides:

• Crusty bread or garlic bread for dipping.
• A fresh green salad with lemon vinaigrette for a light contrast.
• Warm cornbread or biscuits to soak up the soup’s delicious broth.
• Top with a dollop of plain yogurt or sour cream (or vegan alternatives) for creaminess.
• Serve alongside a simple grain bowl with quinoa or brown rice for a complete meal.

Conclusion

This vegetarian black eyed pea soup is a wonderful way to enjoy a nutritious, delicious, and satisfying meal. With its rich flavors, hearty texture, and fresh, vibrant ingredients, it’s a recipe that’s sure to become a staple in your kitchen.

Not only does it provide plant-based protein and fiber, but it’s also easy to customize and perfect for any season.

Whether you’re cooking for yourself or feeding a crowd, this soup offers comfort in every spoonful. Plus, it’s a great introduction to cooking with legumes if you’re new to vegetarian meals.

For more delicious vegetarian recipes, you might enjoy the Julie Marie Eats Recipes or explore hearty dishes like the Jamaican Minced Beef Recipes made vegan. To round out your meal ideas, don’t miss the delightful Kosher Sushi Salad Recipe.

Now, it’s time to get cooking and enjoy the wholesome goodness of this best black eyed pea soup recipe vegetarian. Happy cooking!

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