Description
This Simple Vegetable Black Eyed Pea Soup is a hearty, one-pot comfort meal packed with protein-rich black eyed peas, vibrant vegetables, and aromatic spices. Ready in under an hour, this naturally vegan and gluten-free soup delivers bold flavor with minimal effort perfect for busy weeknights or cozy meal prep. Each spoonful is warm, satisfying, and tastes even better the next day!
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
4–5 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
2 bay leaves
1½ cups dried black eyed peas, rinsed and soaked (or two 15-oz cans, drained and rinsed)
1 can (14 oz) crushed tomatoes
6 cups low-sodium vegetable broth
1–1½ teaspoons salt (to taste)
½ teaspoon black pepper
1–2 tablespoons fresh lemon juice
Fresh parsley or cilantro for garnish (optional)
Instructions
1. If using dried black eyed peas, rinse and soak them in cold water for 4-8 hours or overnight. Drain before using. (For quick soak: boil for 2 minutes, remove from heat, cover and let sit for 1 hour.)
2. Dice the onion, carrots, and celery into ½-inch pieces. Mince the garlic. Measure out all spices and have broth and tomatoes ready.
3. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
4. Add minced garlic, smoked paprika, cumin, and dried thyme to the pot. Stir constantly for about 1 minute until fragrant and spices are toasted.
5. Add the drained black eyed peas, crushed tomatoes, vegetable broth, and bay leaves to the pot. Stir to combine and bring to a boil over high heat.
6. Once boiling, reduce heat to low. Cover partially and simmer gently for 30-40 minutes (for pre-soaked peas) or 45-60 minutes (for unsoaked peas), stirring occasionally. The soup is ready when peas are tender but hold their shape and vegetables are soft.
7. Remove bay leaves. Taste and season with 1-1½ teaspoons salt, ½ teaspoon black pepper, and 1-2 tablespoons fresh lemon juice. Adjust seasonings to your preference.
8. Remove from heat and let the soup rest for 10 minutes to allow flavors to meld.
9. Serve hot, garnished with fresh parsley or cilantro if desired. Pair with crusty bread or cornbread for a complete meal.
Notes
If using canned black eyed peas, add them during the last 15 minutes of cooking and reduce total simmer time to 25-30 minutes.
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
Add hardy greens like kale or spinach in the last 5 minutes of cooking for extra nutrition.
Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
The soup thickens as it sits—add extra broth or water when reheating if needed.
Don’t skip the lemon juice at the end—it brightens all the flavors and adds a restaurant-quality finish.
For a spicy version, add 1-2 diced jalapeños or ½ teaspoon cayenne pepper with the spices.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 6
- Sodium: 580
- Fat: 5
- Saturated Fat: 0.7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 11
- Protein: 12
- Cholesterol: 0
Keywords: simple vegetable black eyed pea soup, black eyed pea soup, vegetarian soup, vegan soup, one pot soup, healthy soup recipe, black eyed peas recipe, comfort food