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Bowl of healthy black eyed soup with a spoon.
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4.89 from 9 votes

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
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 148kcal
Author: MaryAnne

Equipment

  • large pot or Dutch oven
  • medium saucepan

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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