Vegan black eyed pea soup

In the realm of hearty and soul-warming dishes, few recipes match the satisfying simplicity and nutritional richness of Vegan Black Eyed Pea Soup. This delightful concoction blends the earthy flavors of black-eyed peas with a medley of aromatic vegetables, simmered in a savory broth. Perfect for chilly evenings or whenever a comforting bowl of goodness is desired, this soup delivers a symphony of flavors and textures that will leave taste buds longing for more.

Ingredients and Preparation: To craft this culinary masterpiece, begin by soaking two cups of dried black-eyed peas overnight, ensuring they are tender and ready for cooking. Assemble the accompanying cast of vegetables: a finely diced onion, three cloves of minced garlic, two carrots, two stalks of celery, and a vibrant bell pepper, all awaiting their transformation into savory perfection. The stage is set with a tablespoon of olive oil, which serves as the canvas upon which these ingredients harmonize.

Cooking Process: In a large pot, the aromatic dance commences as the olive oil sizzles, welcoming the diced onions to sauté until they exude a sweet fragrance. With the addition of minced garlic, the kitchen is enveloped in an irresistible aroma, signaling the beginning of a culinary journey. Next, the carrots, celery, and bell pepper join the ensemble, their vibrant colors adding visual appeal to the bubbling pot. As the vegetables soften under gentle heat, the soaked black-eyed peas make their grand entrance, accompanied by a can of diced tomatoes and six cups of vegetable broth. With each stir, the flavors meld, creating a symphony of taste that tantalizes the senses.

Seasoning and Simmering: A pinch of smoked paprika, a dash of cumin, and a hint of chili powder are introduced, infusing the broth with layers of complexity and depth. The soup, now imbued with a tantalizing aroma, is brought to a gentle boil before being allowed to simmer, uncovered, for 45 minutes to an hour. During this time, the black-eyed peas tenderize, absorbing the essence of the broth and vegetables, resulting in a hearty and robust flavor profile that is as comforting as it is nutritious.

Presentation and Garnish: As the soup reaches its pinnacle of perfection, a final taste test confirms the balance of flavors, allowing for any necessary adjustments to be made. With ladle in hand, each serving is carefully portioned into bowls, the steam rising in wisps, carrying with it the promise of warmth and nourishment. For a finishing touch, a sprinkle of fresh parsley or cilantro adds a burst of color and freshness, elevating the presentation to culinary artistry.

Conclusion: In the realm of vegan cuisine, few dishes rival the comforting allure of Black Eyed Pea Soup. With its harmonious blend of wholesome ingredients and robust flavors, this recipe stands as a testament to the culinary magic that can be achieved with simple, plant-based ingredients. Whether enjoyed as a soul-satisfying meal on its own or paired with crusty bread or a side salad, this soup embodies the essence of vegan comfort food, leaving a lasting impression that transcends the boundaries of taste and time.

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Vegan black eyed pea soup


  • 2 cups dried black-eyed peas, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish (optional)


  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  2. Add minced garlic and sauté for another minute until fragrant.
  3. Add diced carrots, celery, and bell pepper to the pot. Cook for 5-7 minutes until vegetables begin to soften.
  4. Stir in soaked black-eyed peas, diced tomatoes, vegetable broth, smoked paprika, cumin, chili powder, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for about 45 minutes to 1 hour, or until the black-eyed peas are tender.
  6. Once the peas are tender, taste the soup and adjust seasoning if necessary.
  7. Serve hot, garnished with fresh parsley or cilantro if desired.

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