Do you need to soak black-eyed peas before cooking?

The benefit of using a slow-cooker for black-eyed pea soup is that there's no need to presoak the dried peas before using. They'll cook low and slow until perfectly tender.

Are black-eyed peas healthy for you?

Yes—black-eyed peas are rich in protein, fiber, vitamins, and minerals.

Can you overcook black-eyed peas?

Yes—when overcooked, black-eyed peas can become mushy and break apart.

How do you thicken black-eyed pea soup?

You can thicken the soup by pureeing a portion and adding it back to the pot, or by adding a cornstarch slurry.

Vegan Black-Eyed Pea Soup Recipe

Active Time:

30 mins

Slow Cook Time:

4 hrs

Total Time:

4 hrs 30 mins

Servings:

8

Black-eyed peas are as important to New Year's Day in the South as resolutions you won't keep and aspirations for a productive and peaceful new year. That is to say, you must have them, no questions asked.

But if you or a guest at the table is skipping meat products, you can still enjoy every last sip of the soul-satisfying soup with this lightened-up vegan version of the classic. In place of ham hocks or smoked turkey, this soup gets its depth of flavor from tomato paste and smoked paprika. We've also bulked it up with more vegetables.

And if you're only making this vegan version for a person or two, good news! The leftovers get better and better. Serve up with some cornbread for sopping and you'll have hearty, filling meals for days.

Vegan vs. Classic Black-Eyed Pea Soup

You might be wondering how big of a difference there is between this vegan black-eyed pea soup and the soup you may have been enjoying for years. The truth is, not much. All the flavors you know and love about black-eyed pea soup are present here, including the earthy depth of black-eyed peas, a savory broth, aromatics, herbs, and a hint of smokiness and heat from paprika and cayenne pepper. While you might miss the richness of meat if you're specifically looking for it, this soup is more than satisfying enough to please your guests, whether vegan or not.

Ingredients for Vegan Black-Eyed Pea Soup

A hearty mix of aromatics, herbs, spices, black-eyed peas, collard greens, white rice, and more come together for this satisfying soup. To make vegan black-eyed pea soup, you'll need:

Olive oil: To sauté and soften the aromatics.
Onion and garlic: Builds a savory depth in the soup.
Tomato paste: Adds a concentrated tomato flavor that deepens the flavor of the soup.
Smoked paprika: For sweet and smoky notes.
Ground cumin: Adds a warm, earthy flavor to the soup.
Carrots: Adds sweetness, color, and texture to the soup.
Black-eyed peas: The star of the soup, dried peas slow-cook for a tender, velvety texture.
Lower-sodium vegetable broth: A savory liquid base for the soup.
Collard greens: For a slightly bitter, earthy addition, along with a pop of color and traditional New Year's touch.
Celery: Adds a mild aromatic flavor to the soup.
Bay leaves: For a subtle, herbal note.
Precooked white rice: Bulks up the soup to make it even more substantial.
Fresh thyme leaves: For a floral, fresh addition.
Black pepper and kosher salt: Enhances the overall flavor of the soup.
Cayenne pepper: For a touch of heat.

How To Make Vegan Black-Eyed Pea Soup

The beauty of using a slow-cooker for this soup is that it's almost completely hands-off, with just 30 minutes of active time. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the soup: Heat oil in a large skillet. Add onion and cook, stirring, until translucent. Add garlic, tomato paste, cumin, and paprika and cook 1 minute. Pour mixture into a 6-quart slow cooker. Stir in carrots, black-eyed peas, broth, collard greens, celery, and bay leaves. Cover and cook until carrots and peas are tender.
Step 2. Finish the soup: Discard bay leaves. Add rice, and stir to heat through. Mix in thyme, pepper, salt, and cayenne.

Can I Make Vegan Black-Eyed Pea Soup Ahead?

In addition to serving on New Year's Day, this is also a great soup to have on hand for busy weeknights. Prepare the soup ahead and refrigerate for up to two days for peak freshness, or freeze in an airtight container for up to two months. Thaw overnight in the refrigerator if frozen, then reheat on the stovetop or back in the slow-cooker until hot throughout before serving.

How To Store and Reheat Vegan Black-Eyed Pea Soup

The good news? Leftover vegan black-eyed pea soup will continue to deepen in flavor as it sits. Refrigerate any leftovers in an airtight container for up to four days, or freeze for up to two months. Thaw overnight in the refrigerator if frozen, then reheat back in the slow-cooker, on the stovetop, or in the microwave until heated through.

What To Serve With Vegan Black-Eyed Pea Soup

Vegan black-eyed pea soup can be served as a hearty entree, or veggie-forward side dish. Pair with (vegan) cornbread for a traditional touch, or round out the meal with a mixed green salad for a dose of freshness.

More Black-Eyed Pea Recipes You'll Love

Bring a touch of Southern comfort to your table with these traditional (and not-so-traditional) recipes centered around black-eyed peas:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 Tbsp. olive oil
2 cups chopped yellow onion (from 1 large onion)
3 garlic cloves, minced (1 Tbsp.)
1 Tbsp. tomato paste
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 1/2 cups chopped carrots
1 lb. dried black-eyed peas
10 cups lower-sodium vegetable broth
3 cups chopped stemmed collard greens (from 1 [8-oz.] bunch)
3/4 cup chopped celery (from 3 small celery stalks)
2 dried bay leaves
1 (8 1/2-oz.) pkg. precooked microwavable white rice
1 1/2 Tbsp. fresh thyme leaves
3/4 tsp. black pepper
1 tsp. kosher salt
1/4 tsp. cayenne pepper

Directions

Heat olive oil in a large nonstick skillet over medium. Add onion; cook, stirring often, until translucent, but not brown, about 5 minutes. Add minced garlic, tomato paste, cumin and paprika; cook, stirring frequently, until garlic is fragrant, about 1 minute. Transfer mixture to a 6-quart slow cooker. Stir in carrots, black-eyed peas, vegetable broth, collard greens, celery, and bay leaves. Cover and cook until carrots and peas are very tender, about 4 hours on HIGH or 7 to 8 hours on LOW.
Remove and discard bay leaves from soup. Add rice; stir until heated through, about 1 minute. Mix in thyme, black pepper, salt, and cayenne. Serve hot.

Frequently Asked Questions

Do you need to soak black-eyed peas before cooking?

The benefit of using a slow-cooker for black-eyed pea soup is that there's no need to presoak the dried peas before using. They'll cook low and slow until perfectly tender.
Are black-eyed peas healthy for you?

Yes—black-eyed peas are rich in protein, fiber, vitamins, and minerals.
Can you overcook black-eyed peas?

Yes—when overcooked, black-eyed peas can become mushy and break apart.
How do you thicken black-eyed pea soup?

You can thicken the soup by pureeing a portion and adding it back to the pot, or by adding a cornstarch slurry.