How to Make Vegan Black Eyed Pea Soup

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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!

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

Recipe Ingredients

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

Recipe Instructions

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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

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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

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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

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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

MEET MARYANNE 👋

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! 

SERVE AND ENJOY!

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