I can’t get enough of this smoky Black Eyed Pea Soup, loaded with collard greens, tender veggies, and bold savory flavor in every spoonful. It’s the hearty vegan bowl that makes starting the new year feel extra satisfying.

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I’m hooked on this smoky black eyed pea soup because it eats like a full meal without feeling heavy. The flavor is deep, savory, a little spicy, and way more satisfying than a pot of beans has any right to be.

I love how collard greens bring that sturdy, earthy bite while smoked paprika gives the whole bowl its bold backbone. And the texture?

Thick, brothy, hearty, all at once. I keep coming back to it when I want something plant-based that actually fills me up.

No fuss. Just big flavor, real substance, and a bowl I’m excited to grab.

Ingredients

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Black eyed peas make it hearty, creamy, and packed with plant-based protein.
Collard greens bring that earthy bite, plus they actually make the soup feel fresh.
Carrots add a little sweetness without making things taste sugary.
Onion and celery build that cozy soup base you’ll smell right away.
Garlic makes everything bolder, because bland soup just isn’t happening.
Thyme, oregano, and basil give it a warm, herby backbone.
Smoked paprika is the smoky magic, basically the reason this soup hits.
Diced tomatoes add tang, body, and a little saucy comfort.
Red pepper flakes bring gentle heat, or more if you’re feeling brave.
Garlic powder and onion powder sneak in extra savory flavor fast.
Vegetable broth ties it all together and keeps it vegan and cozy.

Ingredient Quantities

1 1/2 cups dried black eyed peas (or about 3 cups cooked)

1 large bunch collard greens (about 8 to 10 ounces), stems removed and leaves chopped

2 medium carrots, diced

1 large yellow onion, chopped

2 celery stalks, chopped

4 garlic cloves, minced

1 teaspoon dried thyme (or 1 tablespoon fresh)

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons smoked paprika

1 (14.5 ounce) can diced tomatoes, undrained

1/4 teaspoon red pepper flakes, or to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

6 cups low sodium vegetable broth

How to Make this

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1. Rinse the dried black eyed peas and remove any debris; soak overnight in plenty of water or do a quick soak by boiling 2 minutes, removing from heat, covering and letting sit 1 hour, then drain.

2. In a large pot, heat 1 to 2 tablespoons of neutral oil or a few tablespoons of vegetable broth over medium heat and sauté the chopped onion, celery, and diced carrots until softened, about 6 to 8 minutes.

3. Add the minced garlic and cook 30 to 60 seconds until fragrant, then stir in the smoked paprika, dried thyme, oregano, basil, red pepper flakes, garlic powder, and onion powder and cook 30 seconds to bloom the spices.

4. Add the drained soaked black eyed peas, undrained diced tomatoes, and 6 cups low sodium vegetable broth to the pot; bring to a boil.

5. Reduce heat to a simmer, cover, and cook until the peas are tender, about 45 to 60 minutes for soaked peas or 60 to 90 minutes for unsoaked, checking occasionally and adding more broth or water if needed.

6. Once the peas are tender, use an immersion blender to pulse about one quarter to one half of the soup for a slightly thicker, creamier texture while leaving plenty of whole beans for bite; alternatively transfer a portion to a blender, puree, and return to the pot.

7. Stir in the chopped collard greens and continue to simmer, uncovered, for another 8 to 12 minutes until the greens are wilted and tender but still bright.

8. Taste and adjust seasoning with salt, additional smoked paprika, red pepper flakes, or broth as desired.

9. Serve hot with crusty gluten free bread, cooked grains, or a squeeze of lemon for brightness if desired.

Equipment Needed

1. Large heavy pot with lid
2. Cutting board
3. Chef s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Colander or fine mesh sieve
7. Immersion blender or countertop blender
8. Ladle for serving
9. Can opener

FAQ

Q: Do I need to soak the dried black eyed peas before cooking? A: Soaking is optional. A quick 1 hour soak reduces cooking time and may improve digestibility, but you can rinse and add them straight to the pot; they will simply need a longer simmer.

Q: Can I use canned black eyed peas instead of dried? A: Yes. Use about 3 cups cooked (two 15 ounce cans, drained and rinsed), add them in the last 15 minutes of cooking to heat through and avoid overcooking.

Q: How long does this soup take to cook on the stovetop? A: If using unsoaked dried peas, plan 1 to 1 1/2 hours of simmering after sautéing the vegetables; soaked peas cut that to about 30 to 45 minutes. With canned peas total time is about 30 to 40 minutes.

Q: Can I make this in a pressure cooker or Instant Pot? A: Yes. For unsoaked dried peas cook on high pressure for 20 to 25 minutes with a 10 minute natural release. If peas are soaked, 8 to 10 minutes high pressure is usually enough. Add collards after pressure cooking and simmer 5 minutes.

Q: How should I store and reheat leftovers? A: Cool and refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or water if too thick.

Q: Is this soup high in protein and gluten free? A: Yes. Black eyed peas are a good plant protein source and the recipe is naturally gluten free and vegan when using vegetable broth, providing a hearty protein packed bowl.

Smoky Smoky Black Eyed Pea Soup (Vegan, GF, Protein Packed) Recipe Substitutions and Variations

Black eyed peas: use 3 cups cooked canned black eyed peas (drained) or substitute 3 cups cooked cannellini, great northern, or navy beans; if using canned, reduce added salt and shorten simmer time.
Collard greens: swap with chopped kale, Swiss chard, or a firm spinach; adjust cooking time down for spinach to avoid overcooking.
Smoked paprika: replace with 1 teaspoon regular paprika plus 1/4 teaspoon liquid smoke, or use 1/2 to 1 teaspoon ground chipotle powder for heat and smoke.
Vegetable broth: use low sodium mushroom broth, water with 2 to 3 teaspoons vegetable bouillon, or homemade broth; taste and adjust seasoning after adding.

Pro Tips

1. Soak strategy: if you forget to soak, use the quick soak method in the recipe, then simmer patiently. Unsoaked peas will take longer, so start checking for tenderness at the shorter time but be ready to add more liquid and cook longer for a creamy result.

2. Build flavor in layers: sweat the aromatics until they soften and begin to color for more depth, then briefly bloom the spices in the hot oil or broth so their oils wake up. Taste as you go and add a little more smoked paprika near the end if you want the smoky note to sing.

3. Texture control: puree only a portion of the soup to thicken it while leaving plenty of whole peas for bite. If you prefer a silkier bowl, puree more; for a stew-like texture, pulse less. Reserve a cup of whole cooked peas before blending so you can adjust texture without overcooking anything.

4. Treat the collards kindly: remove thick stems and slice the leaves fairly thin so they wilt quickly and stay tender. If you like them softer, chop them finer or give them a quick blanch before adding. A finishing splash of bright acid such as lemon juice or apple cider vinegar lifts the greens and the whole pot.

5. Make ahead and freeze: the soup tastes even better the next day. Cool completely before refrigerating; for longer storage, freeze in portions. When reheating, add a splash of broth or water to loosen the texture and recheck seasoning, since flavors can mute after chilling.

Smoky Smoky Black Eyed Pea Soup (Vegan, GF, Protein Packed) Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

155

kcal

Equipment: 1. Large heavy pot with lid
2. Cutting board
3. Chef s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Colander or fine mesh sieve
7. Immersion blender or countertop blender
8. Ladle for serving
9. Can opener

Ingredients

1 1/2 cups dried black eyed peas (or about 3 cups cooked)
1 large bunch collard greens (about 8 to 10 ounces), stems removed and leaves chopped
2 medium carrots, diced
1 large yellow onion, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons smoked paprika
1 (14.5 ounce) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 cups low sodium vegetable broth

Directions

Rinse the dried black eyed peas and remove any debris; soak overnight in plenty of water or do a quick soak by boiling 2 minutes, removing from heat, covering and letting sit 1 hour, then drain.
In a large pot, heat 1 to 2 tablespoons of neutral oil or a few tablespoons of vegetable broth over medium heat and sauté the chopped onion, celery, and diced carrots until softened, about 6 to 8 minutes.
Add the minced garlic and cook 30 to 60 seconds until fragrant, then stir in the smoked paprika, dried thyme, oregano, basil, red pepper flakes, garlic powder, and onion powder and cook 30 seconds to bloom the spices.
Add the drained soaked black eyed peas, undrained diced tomatoes, and 6 cups low sodium vegetable broth to the pot; bring to a boil.
Reduce heat to a simmer, cover, and cook until the peas are tender, about 45 to 60 minutes for soaked peas or 60 to 90 minutes for unsoaked, checking occasionally and adding more broth or water if needed.
Once the peas are tender, use an immersion blender to pulse about one quarter to one half of the soup for a slightly thicker, creamier texture while leaving plenty of whole beans for bite; alternatively transfer a portion to a blender, puree, and return to the pot.
Stir in the chopped collard greens and continue to simmer, uncovered, for another 8 to 12 minutes until the greens are wilted and tender but still bright.
Taste and adjust seasoning with salt, additional smoked paprika, red pepper flakes, or broth as desired.
Serve hot with crusty gluten free bread, cooked grains, or a squeeze of lemon for brightness if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.