Oh, friends, let’s talk soup! Is there anything more comforting than a big bowl of something warm and savory on a chilly day? And this black eyed pea soup? It’s not just any soup; it’s got this *amazing* smoky thing going on that’ll have you coming back for seconds (and thirds!). Plus, it’s totally vegan, so it’s packed with goodness and plant-based protein. Trust me, you won’t even miss the meat! It’s a hug in a bowl, seriously. I’ve been making some version of this for years, ever since I first tried a similar soup at a little cafe in New Orleans. I just *had* to recreate it at home, and after a few tweaks, this recipe is the winner!
Why You'll Love This Black Eyed Pea Soup
Okay, so why *this* black eyed pea soup? Lemme tell ya:
- It's totally vegan! Plant-based goodness all the way.
- Smoky flavor that’ll knock your socks off!
- Hearty enough to fill you up, but not weigh you down.
- Healthy and packed with fiber and protein!
- Easy to make – seriously, anyone can do it!
- Budget-friendly – great for those weeks when money's tight.
Ingredients for Black Eyed Pea Soup
Alright, gather your goodies! Here’s what you’ll need for this amazing black eyed pea soup:
- 2 tablespoons olive oil
- 1 medium onion, diced (yellow or white works great!)
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 5 garlic cloves, minced (don’t be shy!)
- 7 cups vegetable broth
- 4 (15.5 ounce/439 gram) cans black-eyed peas, drained and rinsed
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 teaspoon smoked paprika (the *key* to that smoky flavor!)
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste (for a little kick!)
- 1 large bunch collard greens, stems removed, leaves roughly chopped
- Salt, to taste
How to Make Black Eyed Pea Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, this black eyed pea soup is super simple. Just follow these steps and you’ll have a delicious, comforting meal in no time!
Preparing the Base for Your Black Eyed Pea Soup
First, grab a big pot – the bigger, the better! Drizzle in your olive oil and pop it over medium heat. Once the oil’s nice and hot, toss in your diced onion, sliced carrots, and diced celery. Now, here’s the secret: you want to “sweat” those veggies. Basically, cook ’em for about 10 minutes, stirring now and then, until they start to soften. Don’t rush it! Then, stir in your minced garlic and cook for about a minute, until it smells *amazing*. Trust me, you’ll know when it’s ready!
Simmering the Black Eyed Pea Soup
Alright, time to get soupy! Pour in your vegetable broth, then add your drained and rinsed black-eyed peas (don’t skip the rinsing!), diced tomatoes, smoked paprika (this is what gives it that awesome smoky flavor!), thyme, black pepper, and cayenne pepper. Give it a good stir, crank up the heat, and bring it to a boil. Once it’s boiling, lower the heat and let that black eyed pea soup simmer for about 15 minutes. That’s when all the flavors really start to meld together. Mmm!
Adding Greens and Finishing Your Black Eyed Pea Soup
Now for the greens! Stir in your roughly chopped collard greens. Keep simmering the soup until the greens are tender – about 10 minutes should do it. Keep an eye on the liquid level, too. If it starts to get too thick, just add a splash of water or extra broth. Finally, take the pot off the heat and season with salt to taste. Remember, you can always add more, but you can’t take it away, so go easy at first!
Serving Your Delicious Black Eyed Pea Soup
Okay, the moment we’ve all been waiting for: time to eat! Ladle that gorgeous black eyed pea soup into bowls and serve it up hot. My favorite part is adding a dollop of vegan sour cream on top. It adds a nice tang! A sprinkle of fresh herbs, like parsley or cilantro, is also a winner. Honestly, it’s so good you can just eat it as is, but a little extra somethin’ somethin’ never hurts, right?
Tips for the Best Black Eyed Pea Soup
Want to take your black eyed pea soup from good to *amazing*? I’ve got a few tricks up my sleeve! First, don’t overcook those collard greens! Nobody likes mushy greens. You want them tender, but still with a little bit of bite. Also, and this is important, adjust the seasoning to *your* taste! If you like it spicy, add more cayenne. If you’re not a fan of heat, leave it out altogether! And finally, splurge on some high-quality smoked paprika. Seriously, it makes a HUGE difference in the flavor. I swear by the stuff!
Black Eyed Pea Soup Variations
Okay, so you’ve made my black eyed pea soup, and you’re loving it… but maybe you’re feeling a little adventurous? Or maybe you just want to use up what you’ve got in the fridge? No problem! This recipe is super flexible. Wanna swap out the collard greens? Go for it! Kale or spinach would be awesome. Sweet potatoes or regular potatoes would also be great additions if you want to bulk it up even more. And if you *really* want to kick up the smoky flavor, try adding a tiny dash of liquid smoke. Careful, though – a little goes a long way! I’m telling you, the possibilities are endless!
Storing Leftover Black Eyed Pea Soup
Made too much black eyed pea soup (if that’s even possible!)? No worries! Just pop it into an airtight container and stick it in the fridge. It’ll keep for up to 3 days, easy. And when you’re ready for round two, you can reheat it on the stovetop or in the microwave. Boom! Lunch is served!
Frequently Asked Questions About Black Eyed Pea Soup
Got questions about making the *best* black eyed pea soup? I got you! Here are a few things I get asked all the time:
Can I use dried black-eyed peas instead of canned? Absolutely! You’ll need about 1 cup of dried peas. Just soak ’em overnight, then drain and rinse. You might need to add some extra cooking time to the soup to make sure they’re nice and tender.
Can I freeze this soup? You betcha! It freezes really well. Just let it cool completely before popping it into a freezer-safe container. It’ll keep for a couple of months, no problem. When you’re ready to eat, thaw it overnight in the fridge and reheat. Easy peasy!
Can I make this in a slow cooker? Yep! Sauté the veggies like normal, then toss everything into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4. Just keep an eye on the liquid level and add broth if needed.
Is this black eyed pea soup healthy? You know it! It’s packed with fiber, protein, and vitamins. Plus, it’s vegan, so it’s cholesterol-free. Just watch the sodium if you’re using canned broth. You can always use low-sodium broth to keep it extra healthy!
Nutritional Information for Black Eyed Pea Soup
Okay, so here’s the deal: the nutrition info can vary a bit depending on the brands and exact ingredients you use. So, this is just an estimate, okay?
Enjoyed This Black Eyed Pea Soup Recipe?
Awesome! I’m so glad! Now, pretty please, leave a comment and let me know how it turned out! And don’t forget to rate the recipe – it helps other people find it! Sharing is caring, too!
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Smoky Black Eyed Pea Soup Recipe: A Comforting 7-Cup Feast
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and flavorful smoky black-eyed pea soup, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 5 garlic cloves, minced
- 7 cups vegetable broth
- 4 (15.5 ounce/439 gram) cans black-eyed peas, drained and rinsed
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 1 large bunch collard greens, stems removed, leaves roughly chopped
- Salt, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 10 minutes, stirring frequently, until they begin to soften.
- Stir in the garlic and cook it with the vegetables for about 1 minute, or until it becomes very fragrant.
- Stir in the broth, black-eyed peas, tomatoes, smoked paprika, thyme, black pepper, and cayenne pepper.
- Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes.
- Stir in the collard greens. Continue simmering the soup until the greens are tender, about 10 minutes. You can add a bit of water or extra broth if it reduces too much.
- Remove the pot from heat and season the soup with salt to taste.
- Serve.
Notes
- Adjust cayenne pepper to your spice preference.
- Add water or broth if the soup reduces too much during simmering.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
