How to Make Vegan Black Eyed Pea Soup

This hearty vegan black eyed pea soup with creole spices will transport you to New Orleans. Excellent for meal-prep and freezer-friendly, it's a savory comfort dish that is also incredibly healthy. Pair it with cornbread for the perfect weeknight meal!

– black-eyed peas -- salt – extra virgin olive oil – medium yellow onion – celery stalks – garlic – Creole seasoning  – diced tomatoes – vegetable broth – collard greens

Recipe Ingredients

Place black-eyed peas in a medium saucepan and add enough water to cover by 2 inches.

Recipe Instructions

Bring to a boil over medium heat. Decrease the heat to medium-low, skim off any foam, and partially cover. Simmer just until tender, 40 to 50 minutes. Stir in 1 tsp. of the salt and simmer for 5 minutes. Drain well.

Recipe Instructions

Meanwhile, warm the oil in a large saucepan over medium heat. Add the onion and sauté until soft, 5 to 7 minutes. Add celery and cook for 5 minutes. Add the garlic, creole seasoning, & the remaining 1 teaspoon of salt and sauté until the garlic is fragrant, about 1 minute.

Recipe Instructions

Add the diced tomatoes, vegetable broth, & the black-eyed peas to the saucepan, stir, and bring to a simmer. Decrease the heat to medium-low, cover, and simmer, about 15 minutes. Add collard greens and cook until wilted, around 3 minutes.Taste and season with more salt if desired.

Recipe Instructions

I recommend using dried black-eyed peas if possible. If you are short on time, you can use canned (pre-cooked) beans, but they don't have the same taste and texture. And always be sure to drain and rinse your canned beans!

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never  far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!