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Black Eyed Pea Soup

Black Eyed Pea Soup


  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, diced
  • 4 garlic cloves, roughly chopped
  • 1/4 teaspoon red pepper flakes
  • 2 celery sticks, diced
  • 2 large carrots, peeled, sliced into 1/2-inch thick rounds or half-moons
  • 1 teaspoon salt, more to taste
  • 1/4 cup white wine
  • 14-ounce can of diced tomatoes with juices (or 1 1/2 cups of diced fresh tomatoes)
  • 1 red bell pepper, big diced ( or sub green bell peppers or yellow)
  • 1 1/4 cups dry black-eyed peas ( or 2 x 14-ounce cans)
  • 5 cups vegetable broth (or 5 cups water plus 1 tablespoon “Better than Boullion” vegetable broth)
  • 2 teaspoons granulated garlic powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried thyme (or sub dry Italian herbs)
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • Pinch cayenne pepper
  • 1/2 cup Italian parsley
  • 1–2 teaspoons soy sauce or GF liquid aminos- optional, for depth.
  • Big handful of lacinato kale chopped or chopped collard greens


Black Eyed Pea Soup will keep up to 4 days in the refrigerator, or freeze for up to 3 months in the freezer. Thaw overnight in the fridge before reheating.


  • Instructions

    1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
    2. Add onion and garlic and saute, stirring 3 minutes, add chili flakes and stir 1 minute. Lower to medium heat, then add the carrots, celery, and salt. Saute 4 more minutes.
    3. Deglaze the pan with the wine, and cook this off.
    4. Add the tomatoes and juices, bell pepper, black-eyed peas, vegetable broth and all the spices.
    5. Bring to a boil, cover, lower heat, and simmer gently for 30 minutes or until black eye peas are tender.
    6. Taste the broth, adding more salt as necessary. If you want more depth, add more veggie bouillon or a tiny splash of soy sauce. Fold in the kale and half of the parsley, cook for 1-2 minutes.
    7. To serve, divide among bowls, drizzle with good olive oil, and sprinkle with fresh Italian parsley. A little pecorino is nice too (obviously not vegan, but tasty).
    8. Serve with Cornbread or cornbread muffins!
  • Credit:

    Sylvia Fountaine

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