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vegan black eyed pea soup

Smoky Vegan Black Eyed Pea Soup

A hearty, plant-based soup featuring black-eyed peas and collard greens in a deeply savory, smoky broth. Uses canned beans for a quick weeknight preparation. Naturally high in fiber and protein.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: Plant-Based, Southern, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Base & Aromatics
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced into rounds
  • 3 celery stalks diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
Liquid & Legumes
  • 6 cups vegetable broth low sodium preferred
  • 2 cans (15 oz each) black-eyed peas drained and rinsed (or 3 cups cooked peas)
  • 1 bunch collard greens or kale stems removed and chopped
Seasoning & Finish
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons smoked paprika essential for smokiness
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper optional, for heat
  • 1 tablespoon soy sauce or tamari for umami depth
  • 1 tablespoon fresh lemon juice or apple cider vinegar for acidity
  • Salt and black pepper to taste

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot

Method
 

  1. Heat the olive oil (UID 1) in a large pot over medium heat. Add the diced onion (UID 2), carrots (UID 3), celery (UID 4), and red bell pepper (UID 5). Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
    2 tablespoons olive oil, 1 large yellow onion, 3 medium carrots, 3 celery stalks, 1 red bell pepper
  2. Add the minced garlic (UID 6), smoked paprika (UID 14), thyme (UID 12), oregano (UID 13), cumin (UID 15), and cayenne pepper (UID 16). Stir constantly for 1 minute until the spices are fragrant.
    4 cloves garlic, 1 ½ teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper
  3. Pour in the vegetable broth (UID 8) and scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the soy sauce (UID 17) and the drained black-eyed peas (UID 9).
    6 cups vegetable broth, 1 tablespoon soy sauce or tamari, 2 cans (15 oz each) black-eyed peas
  4. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for **20 minutes** to allow the flavors to meld together.
  5. Optional: For a thicker soup, use an immersion blender to pulse the soup two or three times, or mash a cup of the beans against the side of the pot with your spoon.
  6. Stir in the chopped collard greens or kale (UID 10). Simmer for another 5 to 10 minutes until the greens are tender but still vibrant green.
    1 bunch collard greens or kale
  7. Remove the pot from the heat. Stir in the fresh lemon juice or apple cider vinegar (UID 18). Taste and adjust seasoning with salt and black pepper (UID 19) as needed before serving hot.
    1 tablespoon fresh lemon juice or apple cider vinegar, Salt and black pepper

Notes

The smoked paprika is key to replacing the traditional smokiness of ham/bacon. For an even smokier flavor, add a tiny dash of liquid smoke. Adding the acid (lemon juice/vinegar) at the very end brightens the flavor profile. The soup's flavor improves significantly if made a day ahead.