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Vegan Black Eyed Pea Soup with Sweet Potatoes and Kale

Smokey and spicy stew made with hearty ingredients. Perfect for quick weeknight meals.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Southern
Servings: 4 servings
Calories: 276kcal
Author: Cassidy Reeser, RDN, LDN


  • 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


  • 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 jalapeƱo 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!


  • 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.


Calories: 276kcal | Carbohydrates: 59g | Protein: 11g | Fat: 1g | Sodium: 1478mg | Potassium: 1268mg | Fiber: 10g | Sugar: 18g | Vitamin A: 22085IU | Vitamin C: 82.3mg | Calcium: 188mg | Iron: 4.7mg