Vegan Black Eyed Pea Soup
This hearty vegan black eyed pea soup with collard greens and creole spices will transport you to New Orleans. It's a delicious comfort dish made with plant-based protein. Pair it with cornbread for the perfect weeknight meal or New Year's celebration!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Main Course, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 148kcal
large pot or Dutch oven
medium saucepan
- 1 ½ cups black-eyed peas
- 2 teaspoons salt, divided
- 1 Tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 clove garlic, minced
- 2 teaspoons Creole seasoning
- 1 (15 ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 bunch collard greens, chopped
Place dried black-eyed peas in a medium saucepan and add enough water to cover by 2 inches. **If using canned black-eyed peas, you can skip the first 3 instruction steps. Be sure to drain and rinse your canned beans.
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.
Meanwhile, warm the oil in a large Dutch oven or 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, and the remaining 1 teaspoon of salt and sauté until the garlic is fragrant, about 1 minute.
Add the diced tomatoes, vegetable broth, and the black-eyed peas to the saucepan, stir, and bring to a simmer. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, about 15 minutes. Add collard greens and cook until wilted, around 3 minutes. Taste and season with more salt if desired. Serve warm with cornbread.
- 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!
- How to store: Store your leftover soup in an airtight container in the refrigerator for up to 4 days.
- Make ahead. Cook your black-eyed peas ahead of time and store in the refrigerator until ready to prepare soup.
- Adapted from Afro-Vegan by Bryant Terry.
Calories: 148kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 954mg | Potassium: 349mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3320IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 2mg