black-eyed pea soup in a slow cooker
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Black-Eyed Pea Soup

This black-eyed pea soup has added sweet potatoes and kale making for a delicious comforting and filling soup.
Course Main Course, Soup
Cuisine Southern, Vegan
Keyword black eyed pea soup, black eyed peas
Cook Time 8 hours
Soaking Time 8 hours
Servings 10 cups
Calories 250kcal
Author Gina Marie

Equipment

Ingredients

  • 1 lb dried black eyed peas
  • 1 tablespoon vegan butter or oil
  • 1 medium onion, chopped
  • 2 cloves fresh garlic cloves, minced and chopped
  • 1 teaspoon Cajun Seasoning Mix or store bought
  • 32 ounces unsalted (or low sodium) vegetable stock or broth will
  • 4 +1 cups water, divided
  • 1 + 1/2 teaspoon liquid smoke, divided
  • 1-2 dry or fresh dried bay leaves optional
  • 4-6 cups kale
  • 3 medium sweet potatoes, peeled and chopped
  • 1 1/2 tablespoon Cajun Seasoning Mix additional
  • 1 tablespoon sea salt

Instructions

Soak Your Black-Eyed Peas

  • Pick over black eyed peas removing any bad beans and debris.
  • Soak beans in cold water enough to fully cover beans for 8 hours or overnight. 

Saute' Your Onions and Garlic

  • Heat vegan butter or oil in 12-inch skillet over medium-high heat until melted. Add onions to a skillet and cook until softened for 5 to 7 minutes.
  • Stir in fresh garlic and 1 teaspoon Cajun Seasoning Mix and fully coat onions and garlic for about 60 seconds.
  • Remove from heat.

Add Ingredients to Your Slow Cooker

  • Transfer cooked onions and garlic into slow cooker.
  • Next, pour in vegetable stock, water, liquid smoke, and soaked black eyed peas into your slow cooker.
  • Cover and cook on high for 6  hours until peas are tender. (9  hours on low).
  • After 6 hours, stir in kale, sweet potatoes, 1 1/2 tablespoon of Cajun Seasoning Mix, 1/2 teaspoon liquid smoke, dried bay leaves (optional), and sea salt. 
  • Cover and cook on high for an additional 1 1/2 - 2 hours.
  • Turn off slow cooker and let soup cool. Pull out bay leaves, and serve.

Video

Notes

  • The Cajun Seasoning Mix really gives this recipe a ton of flavor! DO NOT skip! (You can use store bought cajun seasoning if you desire).
  • Don't skip the liquid smoke. It gives this meal a smokiness you would normally get from smoked meat. 
  • If you don't like kale, you can substitute with collard greens, turnips, mustard greens, or a mixture of greens! 
  • Pinto beans would also work perfectly with this dish!
  • You can use kohlrabi, white potatoes, or turnips instead of sweet potatoes if you desire. 
  • This recipe will keep in the refrigerator for 4-5 days and in the freezer for about 1 month. 
  • I would caution against lowering the amount of salt (unless you have a medical issue that requires you to do so). You don't want bland soup and we are cooking a LARGE number of beans. 

Stove Top Directions

  1. You will need to pre-cook your beans first if you are doing it over a stove.
  2. Sort and soak your beans as stated above. Then add 6 -8 cups of water to a large pot and bring to a boil.
  3. Cook your black-eyed peas on low heat for 1 ½ - 2 hours until beans are tender.
  4. Or you can use 2 BPA free organic black-eyed peas in a can to save time.
Proceed with recipe as follows:
  1. Heat vegan butter or oil in 12-inch skillet over medium-high heat until melted. Add onions to the skillet and cook until softened for 5 to 7 minutes.
  2. Stir in fresh garlic and Cajun Seasoning Mix and fully coat onions and garlic for about 60 seconds.
  3. Next add broth, water, liquid smoke, kale, sweet potatoes, and cooked black-eyed peas to a large pot. Turn down low and simmer for about 30 minutes covered.
  4. Optional: After 30 minutes take a cup of the bean mixture and pour in a blender. Blend for a few seconds and add back to the pot and simmer for 10 more minutes. This makes it more creamy.
  5. Turn off and let cool. Serve with vegan cornbread, rice, or salad. 

Nutrition

Serving: 2cups | Calories: 250kcal | Carbohydrates: 46g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 1125mg | Potassium: 909mg | Fiber: 7g | Sugar: 7g | Vitamin A: 13135IU | Vitamin C: 35.5mg | Calcium: 120mg | Iron: 4.9mg