This quick and light soup is loaded with healthy southern staples like black eyed peas and sweet potatoes. This vegan recipe has no shortage of flavor, thanks to smoked paprika, garlic, and onions; serve with a side of jalapeno cornbread and you’re set for a flavorful summer meal!
Oh, hello, blog world! I’ve certainly been missing for the past few weeks. I guess driving across the country and moving to a new city can do that to you, huh? Well, let me tell you: I am thrilled to get back into the groove of things. I’m also thrilled to have internet after a week without it!
As much fun as cross country roadtrips are, I’m more than okay with coming back to home cooked meals. There’s only so many gas station snacks and fast food meals a girl can take! As soon as I got back to Georgia and into my parents kitchen I got to cooking. First and foremost, I made my favorite summer dessert: zucchini bread!
Now on to something with a little more sustenance, something that really reigns in that true Southern vegetarian spirit:
Black eyed pea soup!
Complete with sweet potatoes, kale, and a whole lot of smokiness. It takes under an hour to make and uses inexpensive healthy ingredients; the best kind of meal!
Now, if I was a true southerner this would be a black-eyed pea soup with collard greens. But I have trouble saying no to the combination of kale and sweet potatoes (and I find kale much more fuss free than collards), so in the kale goes. If you prefer, you can easily substitute the kale for collards!
Why Black-Eyed Peas?
Black-eyed peas (AKA crowder peas or cowpeas) are a true Southern staple, and one that I find myself cooking with more and more often. Black-eyed peas have a deep, earthy flavor which pairs well with the sweet potatoes. I usually cook black-eyed peas from dry, but since this is an easy-peasey fuss-free recipe, I opted for frozen black-eyed peas.
Precooked and frozen black-eyed peas make this a quick and easy vegan recipe! Frozen black-eyed peas may be more common in Southern states, so if you prefer to use dry beans or canned beans, just substitute them directly.
Despite being called a pea, black-eyed peas are a beans and they’re a great source of fiber. They also provide important vitamins and minerals like folate, manganese, and Vitamin A.
For this recipe you can use canned or frozen black eyed peas or you can make a batch of flavorful Instant Pot Vegan Black Eyed Peas.
Okay, y’all – it’s time to celebrate being back in Georgia with some beans n’ greens (and jalapeno pimento cornbread?)! Enjoy some good old fashioned healthy vegetarian comfort food.
Looking for more recipes?
- Savory Vegan Collard Greens
- Instant Pot Vegan Baked Beans
- Vegetarian Tortellini Soup
- Crispy Baked Tofu Bites
- Sweet Potato Biscuits with Cashew Mushroom Gravy
- Vegetarian Mushroom & Barley Soup
Vegan Black Eyed Pea Soup with Sweet Potatoes and Kale
Ingredients
- 1 tablespoon olive oil
- 2 medium sweet potatoes, medium diced
- 1 sweet onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 small jalapeno, diced
- 1 and 1/2 cups black eyed peas, cooked
- 1 (15.4 ounces) can petite diced tomatoes, with juice
- 4 cups vegetable broth
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 3 cups chopped kale, loosely packed
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add diced onions, celery, and sweet potatoes. Saute 5-7 minutes, until the onion and celery are softened. Add the garlic and jalapeño and saute for 1 more minute.
- Stir in the cooked black-eyed peas, diced tomatoes with juice, vegetable broth, cayenne pepper, smoked paprika, and salt.
- Bring to a boil, then lower to a simmer. Cover and simmer the soup until the sweet potatoes are softened, about 15-20 minutes.
- Once the sweet potatoes are cooked, add in the chopped greens. Taste for salt and spice. Enjoy!
Notes
- 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.
- Use your favorite dark leafy green, such as kale or collard greens. You can also use spinach, but keep in mind that it wilts a lot more quickly than heartier greens.
greta
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
Those swaps sound delicious. So glad to hear you like the recipe, thank you!
Leigh Anderson
This is so yummy! My husband and I both love it. Fantastic flavor that leaves you with very happy tastebuds!
Cassidy Reeser, RDN, LD
That’s so nice to hear! Thank you!
Alexandra
how much oil?
Cassidy Reeser, RDN, LD
Thanks for asking, it should be 1 tablespoon.