Black Eyed Pea Soup: A Hearty, Delicious Comfort Food

Black Eyed Pea Soup

A warm, comforting Southern-style soup loaded with black eyed peas, vegetables, and kale in a flavorful broth. Perfect for cozy nights and packed with nutrition.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 bowls

Calories 222 kcal

Ingredients

  

• 1 tablespoon avocado oil or olive oil
• 2 cups chopped carrots
• 1 cup chopped celery
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 2 tablespoons tomato paste
• 4 cups chicken broth or vegetable broth for vegan version
• 1 bay leaf
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• 2 cans black eyed peas, drained 15-ounce cans
• 3 cups chopped kale or collard or turnip greens

Instructions

 

• Heat avocado oil in a large Dutch oven over medium heat. Add chopped carrots, onion, and celery. Sauté for 5 minutes until slightly softened.
• Add garlic, thyme, and sage. Cook for 1 minute until fragrant.
• Stir in tomato paste and cook for another 2-3 minutes until slightly darkened.
• Pour in the chicken broth while stirring to incorporate the tomato paste. Add bay leaf, salt, and pepper. Bring to a boil.
• Reduce heat to low, then stir in the black eyed peas and kale. Cover and simmer for 20 minutes until vegetables are tender and greens are soft.
• Remove the bay leaf, ladle into bowls, and serve hot with optional toppings like hot sauce or crusty bread.

Notes

For a vegan version, substitute vegetable broth and add a dash of liquid smoke. To add more heartiness, include diced potatoes or sweet potatoes. Leftovers store well in the fridge for 4 days or freezer for 3 months.

What Makes This Black Eyed Pea Soup So Special?

For starters, it’s fast—ready in just 35 minutes, start to finish. But it’s also layered with flavor: the sweetness of carrots, the savoriness of garlic and herbs, the subtle smokiness of tomato paste, and the deep, earthy comfort of black eyed peas. And that tender kale stirred in at the end? Chef’s kiss.

It’s the kind of soup that works year-round. Light enough for warmer months, cozy enough for chilly nights. Plus, it’s budget-friendly, naturally gluten-free, and easy to tweak based on what you’ve got in the fridge.

🛒 Ingredients You’ll Need

Here’s what goes into this delicious one-pot wonder:

• Black Eyed Peas:
  Use two 15-ounce cans (drained) for speed, or go the traditional route with ½ pound of dried beans. If using dried, cook them beforehand.

• Avocado Oil:
  A heart-healthy, high-heat oil perfect for sautéing. Olive oil works too.

• Veggies:
  A classic mirepoix (carrots, onion, celery) forms the base. These bring both flavor and nutrition.

• Garlic, Thyme & Sage:
  These aromatics and herbs bring a warm, woodsy vibe. That touch of sage really takes it up a notch.

• Tomato Paste:
  Just 2 tablespoons deepen the flavor and add a subtle richness to the broth.

• Chicken Broth:
  Use a high-quality broth for the best results. Veggie broth works if you’re keeping it meat-free.

• Bay Leaf, Salt & Pepper:
  Simple seasonings that round out the flavor.

• Kale (or Collards/Turnip Greens):
  Stirred in at the end, they add nutrients and a beautiful pop of green.

🥄 Pro Tip: Curious why legumes like black eyed peas are so good for you? Here’s a great Healthline article that dives into the benefits of peas, fiber, and plant-based protein.

 Step-by-Step: How to Make Black Eyed Pea Soup

Step 1: Sauté the Veggies
In a large Dutch oven, heat 1 tablespoon of avocado oil over medium heat. Add the chopped carrots, onion, and celery. Cook for 5 minutes, stirring occasionally, until they start to soften.

Step 2: Add Flavor Builders
Stir in the garlic, thyme, and sage. Let them cook for 1 minute to bring out their aroma, then mix in the tomato paste. Cook for 2-3 more minutes until the paste darkens slightly and everything smells incredible.

Step 3: Add Broth and Simmer
Pour in the chicken broth slowly while stirring to dissolve the tomato paste into the liquid. Toss in the bay leaf, salt, and pepper. Bring the pot to a boil.

Step 4: Add the Stars of the Show
Once it reaches a boil, reduce the heat to low. Add the black eyed peas and chopped kale. Cover the pot and let it simmer for 20 minutes, or until the carrots are tender and the greens are soft but still vibrant.

Step 5: Serve and Savor
Remove the bay leaf, ladle the soup into bowls, and serve hot with crusty bread or a big square of homemade cornbread. Bonus points for a drizzle of hot sauce on top!

 Recipe Notes & Variations

Want it vegan?
Use vegetable broth instead of chicken broth. You can even add a splash of liquid smoke to bring in that savory, meaty flavor without the meat.

Spice things up:
Add a pinch of cayenne pepper, smoked paprika, or a few dashes of your favorite hot sauce.

More hearty?
Toss in diced cooked potatoes or sweet potatoes to bulk things up.

Leftovers for lunch?
This soup stores like a champ and the flavors deepen overnight. See below for all the storage tips.