THE RECIPE JOURNAL · Main Course
Delicious Vegan Soup Featuring Black-Eyed Peas
This hearty soup is packed with protein-rich black-eyed peas and vibrant vegetables, making it both nutritious and comforting. Perfect for a cozy meal, it’s easy to prepare and full of delicious, plant-based flavor.
FROM THE KITCHEN • Delicious Vegan Soup Featuring Black-Eyed Peas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a big pot over medium-high heat. Toss in the carrots, onion, bell pepper, jalapeño, and garlic, and cook everything together until the carrots begin to soften—this usually takes about 6 minutes. Next, add the collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Give it all a good stir, then lower the heat and let it simmer gently. Cook until the greens have wilted and the veggies are nice and tender, which should take around 20 minutes. Once everything is cooked through, ladle the soup into bowls and enjoy it warm.
Why you’ll love it
This soup is packed with protein and fiber thanks to the black-eyed peas. It’s warm and comforting, perfect for any season. Plus, it’s completely plant-based, making it a healthy choice for everyone.
How to serve
Serve this soup hot with a side of crusty bread or a fresh green salad. It also pairs well with a squeeze of lemon juice or a sprinkle of chili flakes for added zest.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just thaw and reheat gently on the stove or in the microwave.
