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Slow Cooker Sweet Potato Kale Black Eyed Pea Soup [Vegan, Gluten-Free, Soy-Free]

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Want good luck this New Year? This black eyed pea soup is a healthy vegan version of a southern tradition. With added sweet potatoes, kale, and the use of a slow cooker for a creamy soup. A good luck charm in a bowl. Perfect recipe to eat during the cold winter months.

Slow Cooker Sweet Potato Kale Black Eyed Pea Soup [Vegan, Gluten-Free, Soy-Free]

This Recipe is :

Dairy Free Soy Free Vegan





Cook Time



  • 4 cups of dried black eyed peas
  • 1 tablespoon butter
  • 1 onion chopped
  • 2 fresh garlic cloves minced and chopped
  • 1 teaspoon cajun seasoning mix
  • 32-ounces unsalted (or low sodium) vegetable stock (broth will work too)
  • 4 cups plus 1 cup water, divided
  • 1 plus 1/2 teaspoon liquid smoke, divided
  • 2-3 dried (or fresh) bay leaves (optional)
  • 6 cups kale
  • 3 medium sweet potatoes peeled and chopped
  • 1 1/2 tablespoon cajun seasoning mix (additional)
  • 1 tablespoon Himalayan pink sea salt


  1. Pick over black eyed peas removing any bad beans and debris. Soak beans in cold water enough to fully cover beans for 8 hours or overnight.
  2. Heat butter in 12-inch skillet over medium-high heat until melted. Add onions to  skillet and cook until softened for 5 to 7 minutes.
  3. Stir in fresh garlic and 1 teaspoon Homemade Creole Cajun Seasoning Mix and fully coat onions and garlic for about 60 seconds.
  4. Remove from heat and transfer cooked onions and garlic into slow cooker.
  5. Next, pour in vegetable stock, 4 cups of water, 1 teaspoon of liquid smoke, and black eyed peas into your slow cooker. Cover and cook on high for 6  hours until peas are tender. (9  hours on low).
  6. After 6 hours, stir in kale, sweet potatoes, 1 1/2 tablespoon of Homemade Creole Cajun Seasoning Mix, 1/2 teaspoon liquid smoke, and 1 tablespoon of Himalayan pink sea salt.  Cover and cook on high for an additional 1 1/2 – 2 hours. (That may seem like a lot of salt but keep in mind we are talking about an entire pot of beans. You don’t want bland soup. You can add both salt and seasoning mix little by little and taste as you go to adjust seasonings to your liking.)
    Turn off slow cooker. Let soup cool, pull out bay leaves, and serve. You can add hot sauce or more salt and pepper for extra taste. Serve with rice, tortilla chips, or vegan cornbread.

Nutritional Information

Per Serving: Calories: 391| Carbs: 70g | Fat: 3g | Protein: 24g | Sodium: 170mg | Sugar: 9g





Gina Marie is a food photographer who loves fitness and loves to create vegan recipes. She was born with Amniotic Band Syndrome (ABS) which is a rare condition where the fetus is born with a natural amputation due to the umbilical cord being wrapped to tight around the fetus limbs. Gina focuses on balancing healthy eating and healthy body image.



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8 comments on “Slow Cooker Sweet Potato Kale Black Eyed Pea Soup [Vegan, Gluten-Free, Soy-Free]”

Click to add comment
Maggie Mccormack
2 Months Ago

Amy Gates

Emma Cleyre Dale
2 Months Ago

my mom is a vegan doesn't own a slow cooker

Liv Christianson
2 Months Ago

Deneil Sachs

Robert Robbins
2 Months Ago

Jessica Robbins

Lori Mhley Kempchinsky
2 Months Ago

Chelsea Ann

Angela Thomas
2 Months Ago

Bridin Coll

Francesca Sweeney-Androulaki
2 Months Ago

Sean Androulakis Does GD still have his slow cooker?

Sean Androulakis
14 Jan 2018

No idea

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