This quick and easy vegetarian black-eyed pea soup is loaded with healthy ingredients like sweet potatoes and kale. It's ready in just over 30 minutes and perfect for dinner with a side of cornbread!
When I originally shared this recipe back in 2018 I had just moved back to Georgia and was relishing in all of the produce that the state had to offer.
I like to eat this hearty black-eyed pea soup during the fall and winter months, but most of the produce used in this recipe is available year-round.
This is a sweet potato and black-eyed pea soup, but you can use chickpeas or white beans if black-eyed peas aren't as readily available where you live. Or just check out this chickpea stew, which uses similar ingredients!
We're also using kale, peppers, and smoked paprika in this hearty, flavorful, and nutrient-packed soup that just so happens to be vegan.
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Why this recipe works
- Southern flavors: Inspired by smoky and savory Southern flavors, just without the meat the black-eyed pea soup often has.
- Quick & easy: Just chop, sauté, simmer, and the soup is ready in just over 30 minutes.
- Nutritious: Chock full of fiber, vitamins, and minerals from a variety of fresh veggies. The black-eyed peas and sweet potatoes make this soup filling enough to be a main dish!
Ingredients
- Black-eyed peas are a Southern staple. Their earthy flavor pairs well with the sweetness of sweet potato. I like to use my Instant Pot black eyed peas for this recipe, but frozen or canned black-eyed peas also work.
- Sweet potato: Orange-fleshed sweet potatoes like Garnet and Jewel varieties are the best option. These have an orange/red skin. Japanese or white sweet potato don't work here.
- Smoked paprika adds a lot of smokiness and depth to the broth. It's one of my favorite vegetarian pantry staples. Chipotle chili powder is a good option if you can't find smoked paprika, but note that it will make the soup spicy.
- Kale adds a pop of green, plant-based iron, and texture to the soup. Collard greens are another great option and are a bit more of a traditional Southern green. Spinach is also a good option.
How to make
Pro tip: Most of the active time for this recipe is spent prepping the veggies. You can prep the veggies when you have extra time (2-3 days in advance!) so that it's quicker to make this soup during the week.
- Sauté veggies: Heat a Dutch oven or large stock pot over medium-high heat. Once hot, add in oil. Add the onion, pepper and celery and sauté until softened, about 6-8 minutes.
- Add aromatics: Add the garlic, jalapeno and dried thyme and sauté for about a minute more, until fragrant.
- Add all remaining ingredients. Bring up to a boil over high heat. Once boiling, reduce to a rapid simmer. Cover and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Remove the lid, turn the heat off and add in thinly sliced kale. The heat of the soup will wilt the kale quickly. Continue to simmer the soup over medium-low if you prefer less texture to your kale.
Cassidy's tips
- Peel the sweet potatoes: I recommend peeling the sweet potatoes for the most uniform texture. But you can leave the skins on if you prefer!
- Cubed potato size: The size of your sweet potato determines how long the soup needs to simmer. I aim for 1-inch pieces which take 15-20 minutes. Half-inch pieces are a good option if you want the sweet potato to be a more subtle component of the stew.
- The sweet potatoes are ready when fork-tender. This means that a fork can easily be inserted into the sweet potato without much give.
- There are plenty of other options if you're not a big fan of the earthy flavor of black-eyed peas. Chickpeas and white beans work well, as do navy beans.
- I usually use 1 can of beans which amounts to 1 ½ cups. Feel free to double the beans for a higher protein meal.
Serving ideas
You can serve this over white or brown rice for a heartier meal.
If serving the soup on its own, I recommend adding vegan cornbread or vegan cornbread muffins. These cast iron biscuits are another comforting option.
In the photos, the soup is topped with sliced okra. I used my roasted okra recipe for this, but air-fried okra is also a great option.
Recipe FAQ
Yes, frozen black-eyed peas work well. They do not need to be thawed before adding to the soup.
Collard greens are fantastic in black-eyed pea soup! They are a tougher green than kale, so they take longer to cook. They will be tender enough to eat by the time the sweet potatoes are tender. If they're still too tough for your liking, continue simmering on low heat.
Storage tips
- Storage: For best quality, keep refrigerated in a closed container for 3-4 days. Let the soup cool to room temperature before transferring to a closable container.
- How to freeze: Let the soup thaw to room temp before transferring it to a container to freeze. Keep frozen for up to 3 months. Let thaw overnight in the fridge before reheating in the microwave or on the stovetop over medium/medium-low heat.
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Recipe
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Sweet Potato and Black Eyed Pea Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet yellow onion finely diced
- 1 medium green bell pepper
- 2 ribs celery diced
- ½ teaspoon table salt
- 3-4 cloves garlic minced
- 1 small jalapeño diced
- 1 teaspoon dry thyme
- 2 medium sweet potatoes peeled and diced into 1" pieces, see note #1
- 1 ½ cups cooked black eyed peas see note #2
- 14.5 ounce can petite diced tomatoes with juices
- 4 cups vegetable broth
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon smoked paprika
- 3 cups chopped kale loosely packed
Instructions
- Heat a large pot or Dutch oven over medium high heat. Once hot, add the olive oil. To the hot oil add diced onions, bell pepper, and celery. Sprinkle with salt. Sauté 6-8 minutes, until the softened and golden.
- Add the garlic, jalapeño, and thyme and sauté for 1 more minute, until aromatic.
- Add in the remaining ingredients: diced sweet potato, black-eyed peas, diced tomatoes with juice, vegetable broth, cayenne pepper and smoked paprika. Stir to combine.
- Bring to a boil over high heat. Once boiling, reduced to a simmer over medium-low. Cover and simmer the soup until the sweet potatoes are softened, about 15-20 minutes.
- Turn off the heat and stir in the chopped kale. The heat of the soup will wilt them in 1-2 minutes. Taste for salt and spices. Enjoy!
Video
Notes
- Sweet potato: Choose orange-fleshed sweet potatoes with red skins, not white or purple sweet potatoes.
- Black-eyed peas: One 15-16 ounce can is equal to ~1 ½ cups of black-eyed peas. Add frozen or canned black eyed peas directly to the pot; they don't need to be heated up in advance. You can also use these Instant Pot Vegan Black Eyed Peas.
- Kale: Spinach and collard greens also work, but I recommend adding collard greens at the same time as the sweet potatoes.
- Leftovers: Keep refrigerated for 3-4 days in a closed container. Reheat individual servings in a microwave or on the stove over medium/medium-low heat.
- Freezing: You can freeze this soup for up to 3 months. Let cool to room temp before freezing. It will need to thaw overnight in the fridge before reheating.
- In the photos the soup is topped with sliced okra. I used my roasted okra recipe for this.
Nutrition
Author's note: This recipe was originally shared August 2018. I updated it July 2021 with new photos, a video and improved instructions and tips. The recipe remains the same with some small adjustments for quality.
Rema says
Very delicious soup! I used a can of pinto beans instead of black eyed peas. I also threw in some frozen spinach instead of the kale.
Marci says
I love this recipe and have made it a few times in the past. I’m trying to remember how I did the black eyed peas before. I assume you cook them before adding to the stew. I that correct?
Cassidy Reeser says
Yes, it uses cooked black-eyed peas. You can add frozen black-eyed peas (they don't need to be thawed first), a drained can, or I have this recipe for Instant Pot black eyed peas.
Rachel W says
Delicious stew! There were no fresh jalapeños in the grocery store, so I used a can of diced tomatoes with mild green chilies - it came out great. I also served it topped with the air fried okra (per the recipe suggestion), which was the perfect addition!
Cassidy Reeser says
So glad you liked it! Thanks for the review 🙂
diana eichles says
Yummy! I made for a dear friend, a vegan for at least 10 years. Of course , I had a cup. Ooh, so flavorful and just a tad spicy...I altered some of the ingredients- mostly seasoning. I loved it. Definitely will cook it again.
Cassidy Reeser says
Thanks so much for the review! 🙂
greta says
I have made this recipe multiple times and still love the hearty tasty goodness. Depending on the vegetables that I have, I change some of the ingredients. Since this summer has had an explosion of zucchini's, I added a large one. Instead of kale or collard greens, I used chard. Thank you!
Cassidy Reeser says
Those swaps sound delicious. So glad to hear you like the recipe, thank you!
Leigh Anderson says
This is so yummy! My husband and I both love it. Fantastic flavor that leaves you with very happy tastebuds!
Cassidy Reeser, RDN, LD says
That’s so nice to hear! Thank you!
Alexandra says
how much oil?
Cassidy Reeser, RDN, LD says
Thanks for asking, it should be 1 tablespoon.