Step into a world of cozy, plant-based comfort with this Vegan Black-Eyed Pea Soup featuring the delightful duo of kale and rice.
A warm hug for your taste buds, this recipe is a celebration of flavors, marrying the earthy richness of black-eyed peas with the robust texture of kale and the satisfying heartiness of rice.
This recipe was inspired by and adapted from Kathy Hester's New Year's Soup with Black-Eyed Peas, as featured in her cookbook 'The Great Vegan Bean Book.'
Including black-eyed peas in New Year's celebrations has a rich history rooted in Southern American folklore. The tradition is often associated with bringing good luck and prosperity in the coming year. The practice is believed to have originated from African American and Southern traditions, where black-eyed peas were considered a symbol of good fortune and economic prosperity. There are various theories about the origins of this custom, but a common belief is that the peas, resembling coins, symbolize wealth. Additionally, collard greens, often served alongside black-eyed peas, represent the color of money, further reinforcing the wish for financial prosperity. Embraced and passed down through generations, this New Year's tradition adds a flavorful and symbolic touch to the celebration, making each spoonful of black-eyed peas not just a culinary delight but a hopeful start to the year ahead.
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Ingredients
Together, these 13 ingredients create a hearty, comforting soup that's both simple and flavorful.
- Avocado oil
- Yellow or white onion
- Green bell pepper
- Garlic cloves
- Sweet potato
- Black-eyed peas, also known as cowpeas, are legumes renowned for their nutritional value. They are packed with fiber, plant protein, and essential vitamins and minerals such as manganese, Vitamin A, folate, iron, and potassium. If you're starting with dry black-eyed peas, you will need to cook them ahead of time, and my go-to is the Instapot. Whether done during the daytime or the night before, this time-saving step ensures perfectly cooked legumes ready to enhance your soup in the evening, effortlessly streamlining your cooking process. Alternatively, canned black-eyed peas can also be used for added convenience.
- Rice Blend - I use the RiceSelect Royal Blend Texmati White Brown and Red Rice but any rice blend, wild rice, or long-grain brown rice should work well in this soup.
- Vegetable bouillon. I absolutely love and swear by the addition of Better Than Bouillon Seasoned Vegetable Base when crafting soups, like my favorite 1-pot vegan chick'n and potato soup. It adds an incredible depth of flavor that elevates the entire dish.
- Liquid smoke, derived from condensed smoke of hardwoods like hickory or mesquite, is a plant-based seasoning that infuses a rich smoky flavor into dishes without the need for traditional smoking. It's a versatile addition to recipes, perfect for enhancing the taste of barbecue sauces, marinades, soups, stews, and plant-based dishes, providing that delightful smokiness we often associate with grilled or smoked foods. A small amount can go a long way so use sparingly for a potent burst of flavor, making it a must-have in your plant-based culinary arsenal.
- Paprika, which not only adds depth but imparts a subtle smoky flavor, enhancing the overall richness of this soup.
- Salt
- Kale is a nutritional powerhouse, rich in vitamins A, C, and K, along with minerals like calcium and iron. Packed with antioxidants, fiber, and anti-inflammatory properties, kale supports heart health, aids digestion, and contributes to overall well-being. Its versatility makes it an excellent addition to this nutritious, plant-based soup.
- Pepper
See recipe card for quantities.
Substitutions and Variations
- Broth - instead of Better Than Bouillon® Seasoned Vegetable Base use a vegetable broth of choice. Of note, this soup is designed to be thick and chunky soup. If you prefer a soup with a lot of broth, feel free to add more at the end if this is something you prefer.
- Kale - use collard greens instead of kale.
- Spicy - add a pinch of chili pepper flakes while cooking to add some heat into the dish.
- Rice - any rice blend, wild rice, or long-grain brown rice should work well in this soup. A long-grain brown rice may need an extra 5 minutes when cooking.
Instructions
This black-eyed pea soup recipe is a great weeknight dinner option that comes together in under an hour. Perfect for those short, chilly days.
Sauté your onions for 5 minutes or until translucent.
Add green pepper and garlic and sauté for another 3 minutes.
I like to mix my bouillon with 1 cup warm water while the veggies are sautéing.
Add sweet potato, black-eyed peas, rice, spices, liquid smoke, bouillon and the rest of the water to your soup pot. Stir to combine.
Bring the mixture to a gentle boil and let it simmer uncovered for 15 minutes.
Stir in the chopped kale and continue to simmer, uncovered, for an additional 15 minutes. Remove the pot from heat, and season with pepper to taste.
Equipment
You'll need a cutting board, sharp knife and soup pot to make this soup.
I generally like to prep by cutting, chopping, mincing, and measuring all ingredients before starting to cook. Using individual bowls, I organize the ingredients by steps to keep the process smooth and organized.
Storage
Store leftover soup in an airtight glass container in the refrigerator. Good for 4-5 days. Recommend reheating in a bowl or glass containing. In general, it is good to avoid reheating leftovers in plastic.
Top Tip
Don't overcook the kale! Be sure to add the kale during the last 15 minutes of simmering the soup to prevent it from becoming over cooked and mushy.
FAQ
You must use a gluten free broth or bouillon for this soup to be gluten free. According to the Better Than Bouillon website: "Better Than Bouillon is made in a facility where wheat ingredients are housed. We do not test our Better Than Bouillon products or ingredients contained therein for gluten, so we cannot certify that any ingredient is gluten free."
Yes, this recipe is a well-balanced meal in a bowl and is made up of nutrient-dense foods. Beans, greens, and sweet potatoes are excellent sources of dietary fiber. Fiber promotes digestive health, heart health, helps regulate blood sugar levels, and helps us feel full or satisfied after eating.
Related
Looking for other plant-based recipes like this? Try these:
Black-Eyed Pea Soup Recipe with Kale and Rice (Vegan)
Ingredients
- 2 tablespoons avocado oil *Can use water or broth for oil-free options
- 1 small onion, minced
- 1 green bell pepper, minced
- 3-4 cloves of garlic, minced
- 1 medium sweet potato, or 2 small ones, chopped into small pieces
- 4 cups of cooked black-eye peas or 2.5 - 15.5 ounce cans, rinsed and drained.
- ¾ cup rice blend, see notes
- 2 tablespoons boullion
- 1 tablespoon liquid smoke
- ¼ teaspoon salt
- ½ teaspoon paprika
- 8 cups water
- 2-3 stalks of kale stems removed and leaves chopped into small pieces (~2 ounces)
- Black pepper, to taste
Instructions
- Heat avocado oil over medium heat in soup pot. Add onions and sauté for 5 minutes or until translucent. Then add bell pepper and garlic and sauté for another 3 minutes.
- Add sweet potato, black-eyed peas, rice, vegetable bouillon, liquid smoke, paprika, salt, and water to the pot. Stir to combine. Bring the mixture to a gentle boil and let it simmer uncovered for 15 minutes.
- Stir in the chopped kale and continue to simmer, uncovered, for an additional 15 minutes. Remove the pot from heat and season with pepper to taste
Amanda
Didn’t have liquid smoke but addded colored carrots & topped with nutritional yeast. So yummy on a cold winter day! Will make again.