Black-Eyed Pea Stew

About Black-Eyed Peas: Not Your Average Pea!

Contrary to the name, black-eyed peas are actually beans! They’ve been a staple in Southern cuisine for centuries. These creamy, white beans have a distinctive black “eye,” giving them their unique name.

Flavor-wise, black-eyed peas have a mild, earthy, slightly nutty taste. They’re incredibly versatile and work well in soups, stews, and salads. This soup recipe is a delicious way to enjoy them!

Why You’ll Love This Vegan Black-Eyed Pea Soup

This vegan black-eyed pea soup is more than just a meal; it’s a flavorful experience.

Bursting with Flavor: This soup is loaded with aromatic vegetables like onions, carrots, celery, and garlic, along with herbs and spices such as thyme and smoked paprika. The beans themselves contribute a rich, savory taste to the broth. Get ready to be pleasantly surprised by how delicious this soup is!

Budget-Friendly and Practical: Using dried beans is a cost-effective way to enjoy this soup. Dried beans also provide a superior texture. This recipe makes a generous batch, perfect for leftovers in the fridge for several days, or even longer in the freezer.

Vegan and Vegetarian-Friendly: This soup is entirely plant-based yet offers an impressive 21 grams of protein per serving. The smoked paprika adds a touch of smokiness without the need for meat. Of course, you can customize the recipe by adding meat if you prefer!

A Touch of Tradition: Eating black-eyed peas on New Year’s Day is a Southern tradition believed to bring prosperity. While it’s a fun custom, feel free to enjoy this soup any time of year!

Ingredient Spotlight

• Dried black-eyed peas: You’ll need a 16 oz. bag, which is approximately 2 cups of dried beans.
• Onion, carrots, celery, and garlic: This is the classic mirepoix, the flavorful base for the soup.
• Seasonings: This recipe utilizes pantry staples like kosher salt, ground black pepper, smoked paprika, dried thyme, dried oregano, bay leaves, and optional crushed red pepper flakes. Adjust the red pepper flakes to control the spice level.
• Vegetable broth: Use low-sodium vegetable broth for the best results. Chicken broth works as a substitute.
• Petite diced tomatoes: Opt for no-salt-added canned tomatoes. Use both the tomatoes and their juice.
• Greens: Kale or collard greens are traditional choices for black-eyed pea soup, but baby spinach can be used for a more delicate touch. Add spinach towards the end of cooking.
• Optional garnish: Chopped parsley, sliced green onions, or hot sauce are great additions.

How to Make the Best Black-Eyed Pea Soup

This soup is easy to make following these simple steps:

Prepare the Black-Eyed Peas: Rinse the dried beans under cool running water to remove any dust or dirt. If using canned beans, rinse and drain them.

Soak the Peas (Recommended): Cover the beans with water and let them soak overnight to speed up the cooking process. You can also use the quick-soak method: bring the beans to a boil, then let them soak in the hot water for an hour (check the package for instructions). If using canned beans, skip this step.

Sauté the Mirepoix: Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, along with the salt and pepper. Cook until the vegetables soften, about 5 to 7 minutes. Stir in the garlic and cook for another minute.

Add Seasonings and Liquids: Stir in the smoked paprika, thyme, oregano, and red pepper flakes. After a minute, pour in the broth and water, then add the soaked black-eyed peas, diced tomatoes and juices, and bay leaves. Bring the mixture to a boil.

Simmer: Reduce the heat to low and cover the pot. Simmer until the black-eyed peas are tender, which usually takes 45 to 50 minutes, depending on the beans’ age.

Add the Greens: Stir in the kale or collard greens and cook for another 15 minutes, until the greens are tender.

Finish and Serve: Discard the bay leaves. Season the soup to taste. You can add more water or broth if it has thickened too much. Divide the soup into bowls and garnish as desired.

Easy Recipe Variations

• Make it Meaty: Add a ham hock, cooked ham, or smoked sausage for a more traditional flavor.
• Simplify Seasonings: Substitute Cajun seasoning for the smoked paprika, thyme, oregano, red pepper flakes, salt, and pepper.
• Make it Creamier: Purée a portion of the soup and stir it back in for a thicker consistency.

Serving Suggestions

Enhance your soup experience with these pairings:

Cornbread: A classic Southern combination! Try a healthy cornbread recipe or cornbread muffins.

Rice: Serve the soup over Instant Pot brown rice or white rice for a more filling meal.

Bread: Crusty bread is a great complement to this soup; a no-knead Dutch oven bread is perfect.

Salad: A simple green salad with a light vinaigrette, such as a honey mustard vinaigrette, provides a refreshing contrast.

Storage & Reheating

Refrigerate/Freeze: Store leftover soup in an airtight container or covered bowl in the refrigerator for up to 4 to 5 days. It actually tastes better the next day! This soup freezes very well. Store it in an airtight container or freezer-safe bag for up to 3 months.

Reheat: Thaw frozen soup overnight in the fridge or use your microwave’s defrost setting. Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You might need to add water or broth if it has thickened.