How long does rosemary black-eyed pea soup with kale [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze rosemary black-eyed pea soup with kale [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make rosemary black-eyed pea soup with kale [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is rosemary black-eyed pea soup with kale [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does rosemary black-eyed pea soup with kale [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Rosemary Black-Eyed Pea Soup With Kale
[Vegan]

JG By: Joyce Gan

Author Bio

I'm Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.... Read More

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Rosemary Black-Eyed Pea Soup With Kale [Vegan]

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Black-eyed peas, sautéed onions, chopped kale, and mushrooms are mixed with coconut milk, water, and fresh rosemary in a pressure cooker to make this soup. The mellow flavor of these peas, as opposed to the stronger tasting black or red bean variety, goes nicely and does not overpower the other... Read More

Ingredients You Need for Rosemary Black-Eyed Pea Soup With Kale [Vegan]

1 pound black-eyed peas, dry
6 cups water, for soaking
1 large yellow onion, diced
5 ounces baby Bella mushrooms, sliced
1 tablespoon oil
1 rosemary sprig
3 cups full-fat coconut milk
4 cups vegetable broth
1 teaspoon salt
1/4 teaspoon black pepper
2 cups kale leaves, shredded

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How to Prepare Rosemary Black-Eyed Pea Soup With Kale [Vegan]

In a large bowl, soak dry black-eyed peas in approximately 6 cups of cold water for at least 4 hours.
While the peas are soaking, heat a sauté pan over high heat. Add oil after the pan is hot and then wait 15 seconds until the oil is hot. Reduce the heat to medium and add the diced yellow onion and sliced mushrooms. Sauté for approximately 3 minutes, or until the yellow onion is transparent and fragrant.
Drain and rinse the soaked peas and then transfer them into a pressure cooker. Add the remaining ingredients except shredded kale leaves and black pepper. Follow the instructions for the pressure cooker and cook 4 minutes with a very low heat setting. Once the pressure drops on its own accord, add shredded kale leaves and stir gently to mix the leaves with the soup.
Add black pepper to taste and serve hot.