In this recipe
- Why This Recipe Is Great
- Black-Eyed Pea Soup Recipe: A Step-by-Step Guide
- How to Cook This Soup with Dried Black-Eyed Peas
- This Soup with Canned Peas
- How to Store and Freeze
- Why This Soup Is a New Year’s Favorite
- Why You’ll Love This Recipe + Quick Meal Ideas
Estimated reading time: 11 minutes
Why This Recipe Is Great
Looking for the best black-eyed pea soup recipes? You’ll love this one. This vegan black-eyed pea soup is absolutely delicious and so easy to make.
Here’s why this recipe works for you:
- You can make it quickly, even on busy days.
- Use simple, easy-to-find vegetables to keep it wholesome.
- It’s vegan, gluten-free, and packed with plant-based protein to keep you full.
- Make a big batch to meal prep for the week.
- Choose between canned or cooked dried black-eyed peas, whatever fits your schedule.
- Add greens to boost the nutrients—it’s the perfect New Year’s soup recipe or a great choice for any day.
Rich, creamy, and so easy to cook.
Black-Eyed Pea Soup Recipe: A Step-by-Step Guide
Now, let’s dive into a recipe for black-eyed pea soup and make it together!
Here’s What You’ll Need:
Equipment:
- A pot
- A grater
Ingredients:
- Oil – Use a neutral oil, like refined sunflower oil. Avoid olive oil—it has a too strong flavor for this dish.
- Veggies – Grate and chop everything nice and small to make our soup smooth and flavorful:
- Dice the onion
- Finely grate the ginger and garlic
- Finely grate the carrot
- Dice the celery and bell pepper
- Almond Butter adds a creamy texture and a subtle nutty flavor to the soup.
- Canned Diced Tomatoes – You can also use passata if that’s what you have.
- Canned Black-Eyed Peas – Grab two cans, drain them, and rinse under running water.
- Vegetable Stock – Got homemade broth? Great! If not, just dissolve vegetable bouillon in water or make it your way.
- Spices:
- Oregano
- Paprika – Use smoked paprika for a smoky black-eyed pea soup.
- Chili flakes – You can also add red pepper flakes for extra heat.
- Ground cumin
- A pinch of cinnamon
- Sugar – Add a bit to balance the flavors.
- Salt – Add it at the end to taste. How much you’ll need depends on whether your black-eyed peas or diced tomatoes already have salt.
As you can see, it’s a simple black-eyed pea soup recipe with ingredients that are easy to find. In fact, you may already have them at home!
How to Make Black-Eyed Pea Soup?
- Heat the Oil
First, grab your pot and heat oil over medium heat. We set our stove to about 5 or 6 out of 9. - Sauté the Onion
Add the diced onion and cook for 3–4 minutes until it looks soft and translucent. - Add Ginger and Garlic
Next, toss in the grated ginger and garlic. Stir it around and let it cook for about 1–2 minutes. You’ll start to smell that amazing aroma.
- Spices and Almond Butter
Time to add flavor! Sprinkle in oregano, paprika, chili pepper flakes, cumin, and a pinch of cinnamon. Stir quickly so the spices don’t burn. Add 50 grams of water. Mix.
Add a spoonful of almond butter. Add more water if needed. Stir until it’s all combined. Look at how creamy the black-eyed pea soup gets! The almond butter creates such a smooth, creamy base—so good!
- Cook the Veggies
Now, let’s load up your black-eyed pea vegetable soup with veggies! Add the grated carrot, celery, and red pepper. Stir everything together and cook the vegetables for 5–7 minutes. They should start softening—look, they’re breaking down and getting juicy! - Add the Tomatoes
Pour in the canned tomatoes (or passata). Add sugar. Mix everything well and let it simmer for 5 minutes. You’ll see the sauce thicken—that’s what we want!
- Add the Black-Eyed Beans
Toss in the black-eyed peas. Don’t forget to drain the water and rinse them first. Then, stir everything together. Let it cook for another 5 minutes. If you’ve cooked your black-eyed peas from scratch, feel free to add them now. Check out our video on how to cook black-eyed peas! - Pour in the Vegetable Stock
Finally, pour in the vegetable stock. Turn the heat to low and let it all simmer for 10–15 minutes. The soup will get even creamier as it cooks. - Optional: Add collard greens – If you’re making New Year’s Eve soup or just love greens, add them now. Simmer for a few minutes until soft, but don’t overcook. We prefer our soup without greens, but feel free to add them if you like!
- Taste and Adjust
Give it a taste and add salt if needed—we used about 1 level teaspoon. Stir and taste again. Done? Perfect! You may not need to add any if your canned beans or diced tomatoes already contain salt. That’s why it’s important to taste your black-eyed pea soup first. Add a spoonful of yogurt and sprinkle with your favorite spices, like dried thyme, rosemary, or green onion for extra flavor. If you like it spicy, top it with crushed red pepper.
That’s it! Your black-eyed pea soup recipe is ready. Serve it warm and enjoy this comforting, flavorful dish. This is the best black-eyed pea soup recipe you’ll find—creamy texture, lots of veggies, and easy prep! Let us know in the comments how it turned out.
How to Cook This Soup with Dried Black-Eyed Peas
You can cook this soup with either dried or canned black-eyed peas. Let’s focus on the easiest way to make the soup with dried black-eyed peas.
When to Add Dried Black-Eyed Peas
Always cook the dried black-eyed peas before adding them to your soup. Why? They take longer to cook than the soup itself.
Once you’ve cooked the black-eyed peas separately, here’s how to add them to the soup:
- Prepare the soup as described in the recipe.
- After adding diced tomatoes, let the soup simmer for 5 minutes.
- Add the cooked black-eyed peas and stir.
- Pour in the vegetable stock and simmer for 10–15 minutes.
- Taste and adjust the salt as needed.
Important Tip: Always add cooked beans to the tomato sauce. If you try to cook dried beans directly in tomato sauce without precooking, they won’t soften, no matter how long you cook them. Why? Tomato sauce is acidic, which prevents the beans from cooking properly.
The Best Way to Prepare and Cook Dried Black-Eyed Peas Before Adding Them to Soup
Dried black-eyed peas are perfect for soups because they have thin skins and cook faster than other beans. To make black pea soup, cook the beans separately first. Before cooking, follow these steps:
- Sort the beans and remove any damaged ones.
- Rinse them well and remove any that float.
- Soak them or use a no-soak method.
Soaking Black-Eyed Peas
Before cooking black-eyed peas, it’s important to soak them. How long do black-eyed peas need to soak? There are different methods to choose from:
- Overnight soak: Soak the beans in cold water overnight for faster cooking. Check out our blog post for a step-by-step guide.
- Quick soak method:
- First, cook black-eyed peas on the stove.
- Let them sit for an hour.
- Rinse and cook in fresh hot water until soft.
- Check out our blog post for more information.
Note: If your beans are over a year old, soaking might not significantly affect the cooking time. You may need to cook them for up to an hour.
Cooking Black-Eyed Peas Without Soaking
You don’t have to soak black-eyed peas before cooking. Want to know how? You can cook them directly, and they’ll still be tender. Perfect for soups with black-eyed peas! Check out our blog post to learn how to cook black-eyed peas without soaking.
Cooking Time for Black-Eyed Peas
The cooking time for black-eyed peas depends on when they were harvested:
- Fresh and young beans: Cook for 10–15 minutes.
- Beans harvested within the past year: Cook for 20–40 minutes, depending on your method.
How to Freeze Cooked Black-Eyed Peas
To save time and effort, cook a large batch of beans (about 1 kg) at once and freeze them. Here’s how:
- Rinse the beans after cooking.
- Pack them into portions and freeze.
Frozen black-eyed peas can last up to 3 months. They are perfect for soups with black-eyed peas, stews, salads, and spreads. Check out this post for more information on freezing and using frozen peas in your dishes.
This Soup with Canned Peas
If you’re in a hurry, black-eyed pea soup with canned peas is the perfect. It cooks much faster than dried beans, saving you much time!
What should you consider when cooking canned black-eyed pea soup? Here are the best tips for you:
- Check the Canning Process:
Make sure to check the label. Some canned black-eyed peas have added salt or spices, while others just contain beans and water. We recommend choosing the plain ones. Season the soup at the end if you use canned beans with added salt and spices. Taste and adjust as needed. - Prepare the Beans:
Drain and rinse the canned beans before you add them to the soup. This will help them soak up the soup’s flavors better. - Add Salt and Spices:
Add salt to taste at the end of cooking, even if your canned beans don’t have any salt. You can also add your favorite spices like oregano, cumin, or thyme. If you like it spicy, don’t forget to add chili. - Make the Tomato-Vegetable Base:
Prepare the tomato-vegetable sauce before adding the canned beans. For a creamy, flavorful soup, use veggies like onion, garlic, carrot, celery, and bell pepper. Once the veggies are soft, add the rinsed beans. - Add Spices:
Feel free to add your favorite spices to make the soup even more flavorful. - Optional Creamy Texture:
For a creamy touch, try adding almond butter. It gives the soup a nutty flavor. - Adjust the Thickness:
You can use vegetable stock to adjust the soup’s thickness. Add more for a thinner soup or less for a thicker one. - Quick New Year’s Soup:
If you need a fast and easy New Year’s black-eyed pea soup, canned black-eyed peas are the way to go!
How to Store and Freeze
It’s convenient to cook a big batch of this easy black-eyed pea soup. You can store leftovers and enjoy them for several days. Chopping more veggies may take longer, but it’s worth it. Why? Because you’ll have a meal ready for the week!
How to Store
So, what if you have leftover black-eyed pea soup? What’s the best way to store it?
It’s simple. Keep the soup in the fridge for up to 5 days. Just pour it into an airtight container to keep it fresh.
How to Freeze
Can you freeze black-eyed pea soup?
Yes, you can freeze this soup! Let it cool, divide it into servings. Store in freezer-safe containers or bags for up to a month. What’s better than a delicious meal you just need to thaw? So quick and delicious!
Why This Soup Is a New Year’s Favorite
New Year’s soups are a great way to bring the family together. You don’t need to spend hours in the kitchen. They cook so fast!
Black-eyed bean soup is especially popular in the United States. You can make it on New Year’s Eve to bring good luck and prosperity to you and your family in the coming year.
Why is black-eyed pea soup lucky? What do you serve with it on New Year’s Eve?
- Black-eyed peas represent coins because they swell during cooking.
- Collard greens or cabbage: Add them to the soup or serve them separately. They symbolize paper money.
- Cornbread muffins: Serve them with the soup. When you make them with yellow cornmeal, they represent wealth and gold.
We made this New Year’s bean soup without leafy greens, but you can add them for extra flavor! Add chopped collard greens for a traditional choice. They’re sweet, tender, and delicious!
Cooking tips for greens in New Year’s Eve soup:
- Add greens to the soup at the very end.
- Let them simmer for just a few minutes.
- Remove from heat to keep them soft but not overcooked.
Serve this warm black-eyed pea soup on New Year’s Eve or New Year’s Day for good luck and prosperity!
Why You’ll Love This Recipe + Quick Meal Ideas
This soup with black-eyed peas is perfect for plant-based diets.
If you’re vegetarian, you’ll love this vegetarian black-eyed pea soup because:
- It doesn’t contain any meat, poultry, fish, or seafood.
- It’s hearty, warming, and completely meat-free.
- It’s packed with protein.
This soup is also great for those following a vegan diet because:
- It has no animal products.
- It’s dairy-free and gluten-free.
Soups with black-eyed peas are perfect for both vegetarians and vegans, as they are rich in protein and micronutrients. If you’re hosting a vegan or vegetarian dinner, serve a warm bowl of vegan black-eyed pea soup as a starter.
If you’re preparing for New Year’s and want a vegetarian or vegan meal, add collard greens and serve the soup with vegan cornbread for a complete meal!
Quick and Easy Recipes: Soups, Sides, and Desserts
Now that you know how to make the best black-eyed pea soup, why not pair it with some delicious sides? Check out the recipe links below and complete your meal!
- Cheese muffins are gooey and extra soft. They are perfect with veggie-bean soup!
- If you love garlic, try garlic bread! The best part? You can make just one or two servings using sliced bread, and it’s super quick!
Looking for more New Year’s soups? Try our Ukrainian mushroom soup. You’ll enjoy its warm, comforting, creamy taste and only need simple ingredients.
Another great soup for New Year’s Eve is our bean stew. You just need creamy white beans and hearty tomato sauce. It’s quick and easy, so you can save time cooking for New Year!
If you like bean recipes, try our black bean soup. You can use canned or dried beans. It’s creamy and packed with protein and veggies. If you prefer black-eyed peas, you can use them instead of black beans! Apart from New Year’s Eve soup recipes, try our carrot cake for New Year! It’s fluffy and loaded with raisins and nuts. And the cream cheese frosting is quick to make—just two ingredients! You can even prepare your carrot cake for the New Year beforehand. Bake the cake layers weeks in advance and freeze them. When you need them, just defrost them and spend 10 minutes to assemble the cake. Check out our article on how to freeze carrot cake for more tips!
Black-Eyed Pea Soup: Hearty, Vegan, & Quick (+Video!)
Equipment
- A pot
- A grater
Ingredients
- 15 g oil – use a neutral oil such as refined sunflower oil.
- 70 g diced onion
- 10 g grated garlic
- 10 g grated ginger
- 100 g finely grated carrot
- 100 g diced bell pepper
- 50 g diced celery
- 50 g almond butter
- 400 g canned diced tomatoes or substitute passata if you don’t have them
- 2 cans of canned black-eyed peas 800 g with liquid, 480 g drained. Or 250 g of dried black-eyed peas, which you'll need to cook beforehand. Check out our post on how to cook black-eyed peas from scratch.
- 500 g vegetable stock You can mix water with bouillon powder to make your own stock.
- 50 g water
Spices:
- 2 tsp oregano
- 1 tsp paprika
- ¼ tsp chili
- ⅙ tsp cinnamon
- 5 g sugar
- 2 tsp ground cumin
- 1 tsp salt optional. Add salt at the end, only if needed. If your canned black-eyed peas or diced tomatoes contain salt, taste the dish before adding any.
Instructions
- Set the heat to medium (we used level 5 or 6 out of 9 on our stove). Pour 15 g of oil into the pan.
- Drain and rinse the two cans of black-eyed peas (800 g with liquid, 480 g drained) under running water. You can also cook black-eyed peas from scratch. In that case, use 250 g of dried black-eyed peas. Cook them first, then drain and rinse. Add them to the soup.
- Sauté 70 g of diced onion in oil over medium heat for 3–4 minutes, until translucent.
- Add 10 g of grated garlic and 10 g of grated ginger. Stir and sauté for another 1–2 minutes.
- Add the spices: 2 tsp oregano, 1 tsp paprika, ¼ tsp chili, ⅙ tsp cinnamon, and 2 tsp ground cumin. Add 50 g of water. Stir quickly.
- Add 50 g of almond butter and a little more water if needed, then mix well.
- Gradually add 100 g of finely grated carrot, 50 g of diced celery, and 100 g of diced bell pepper. Cook for 5–7 minutes until softened.
- Pour 400 g of canned diced tomatoes and add 5 g of sugar. Stir and simmer for 5 minutes.
- Add 2 cans of black-eyed peas (480 g drained). Be sure to drain and rinse them before adding. Simmer for another 5 minutes. If you cooked dried black-eyed peas, add them instead of the canned ones.
- Pour in 500 g of vegetable stock. Turn the heat to low. Simmer for 10-15 minutes.
- Optional: Add collard greens if you’re making New Year’s Eve soup or want more greens. Simmer for a few minutes until soft, but don’t overcook. We made our soup without greens, but this is the perfect time to add them if you’d like.
- Add salt to taste.
Video
Nutrition
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