This vegan black eyed pea soup combines a blend of vegetables in a tomato broth with hearty black eyed peas and nutrient dense kale for a flavorful winter soup.
Black Eyed Pea Soup with Kale [Vegan]
- 15 oz can of black eyed peas (rinsed and drained) or 3/4 cup of dried peas prepped and cooked (makes about 2 1/4 cups cooked)
- 1 medium yellow onion about 3/4 cup
- 1 clove of garlic minced
- 1 green pepper diced about 3/4 cup
- 2 celery stalks about 1/2 cup diced
- 2 carrots about 1/2 cup diced
- 1 15 oz can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- salt to taste
- 3 cups chopped kale
- Parsley for garnish
- Dice onion, green pepper, celery, and carrots.
- Add 1/4 cup of vegetable stock to the pot. Sauté onions on medium heat until translucent, about 3 minutes. Add garlic, sauté an additional minute. Add green pepper, celery, and carrots. Sauté an additional 5 minutes.
- Add the remaining vegetable stock, 3 3/4 cups, diced tomatoes, and rinsed and drained black eyed peas. Stir in spices and add bay leaf.
- Cover and simmer on low-medium heat for 20 minutes.
- Stir in kale until wilted. Add salt to taste.
You can prep your own dried black eyed peas, use a 15 oz can of drained and rinsed black eyed peas, or get prepped black eyed peas in the refrigerated section of the grocery store. I got mine in a pre-prepped package at Trader Joe’s. Be sure to rinse and drain your black eyed peas if using canned or packaged. This will reduce the salt. If prepping your own black eyed peas use 3/4 cup dried. Pre-cook the black eyed peas before adding them to the recipe. See directions below on how to prep and cook dried black eyed peas. Substitute your favorite leafy green if you’re not a fan of kale. Collard greens are the traditional green used with black eyed peas, but you can also use spinach, or Swiss chard. Add an additional cup of black eyed peas for a more stew like consistency.