Can I use dried black eyed peas instead of canned?

Yes, the recipe specifies using 3/4 cup of prepped and cooked dried peas, which yields about 2 1/4 cups cooked, as an alternative to a 15 oz can.

How can I adjust the spice level of this soup?

You can increase or decrease the 1/4 teaspoon of cayenne pepper to suit your preference, and adjust salt to taste at the end of cooking.

What's the best way to prepare the kale for this soup?

Chop the kale into 3 cups and stir it into the soup after it has simmered for 20 minutes, allowing it to wilt in the residual heat.

Is there a specific way to saute the vegetables?

The recipe instructs to saute the onions in 1/4 cup of vegetable stock until translucent before adding garlic, then the other diced vegetables.

How should I store leftover Black Eyed Pea Soup?

Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. This type of soup also freezes well for longer storage.

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Black Eyed Pea Soup with Kale
[Vegan]

AC By: Alison Corey

Author Bio

Alison Corey is a plant-based vegan and health coach. She helps vegans, omnivores, and picky... Read More

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A steaming bowl of Black Eyed Pea Soup with Kale, garnished with fresh parsley, served in a rustic ceramic bowl on a wooden surface.

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Black Eyed Pea Soup with Kale [Vegan]

Dairy Free

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.

Ingredients You Need for 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

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How to Prepare Black Eyed Pea Soup with Kale [Vegan]

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.

Notes

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.