This hearty black eyed pea soup is a filling vegetarian soup made with pantry staples, and common vegetables. It stores incredibly well, and is perfect to serve for lunch or dinner.
To make this hearty vegetarian soup, you will need canned black eyed peas, canned diced tomatoes, carrots, onion, celery, garlic, tomato paste and vegetable stock or chicken broth.
For seasoning, you will need oregano, smoked paprika, paprika powder, salt, pepper, and chili powder.
The recipe also includes macaroni. I love the added pasta, as it makes the soup a little more hearty and filling. However, it's completely optional, and the soup will still taste great if you choose to omit it.
💡 TIP! Omit the chili if you want a really mild soup. Double the amount if you like it extra spicy.
- Prepare the ingredients: Peel and dice the carrots, and dice the onion and celery. Grate or finely chop the garlic.
- Sauté the vegetables: Add the olive oil to a large pot, and add the onion, carrot and celery. Saute on medium heat for a few minutes, or until the onion has softened.
- Add some flavor: Add garlic and all the seasoning to the pot. Sauté for another minute.
- Finish the soup: Add all remaining ingredients, cover the pot with a lid and bring it to a simmer. Stir occasionally, and allow the soup to simmer for about 10 minutes, or until the macaroni and vegetables have softened to your liking. Serve immediately.
- If you plan on having leftovers, or you're making the soup ahead of time, you should omit the macaroni. If you don't, the pasta will absorb all the liquid in the soup.
- Feel free to add any extra vegetables that you like. You can add hard vegetables such as peas, sweet potatoes or mushrooms along with the carrots and onions. You can also add some kale or spinach right before serving.
This soup is perfect to serve as a filling meal for lunch or dinner. You don't have to serve any side dishes with it, but if you prefer to add a little something on the side, you can't go wrong with some dinner rolls, garlic bread or Flaxseed Crackers.
Other beans: If black eyed peas are not your thing, or you don't have them available, you can replace them with any other canned beans. This soup would also taste great if you used black beans, chickpeas or pinto beans.
Added meat: You can add some shredded chicken, ham or pulled pork to the soup if you prefer to make soups with meat. Make sure that the meat is cooked beforehand, and add it to the pot when you add the black eyed peas.
Gluten free: For a gluten free version, omit the pasta. You can also alternatively use gluten free macaroni.
You can store leftover black eyed pea soup in a refrigerator for up to 5 days, or freeze it for up to 6 months. Reheat it on the stove top or in a microwave, and serve it warm.
The macaroni in this soup can make storing leftovers a little tricky, as the pasta will absorb all the liquid over time. I therefore like to make the soup without pasta if I am making a large batch with the intention of storing the leftovers.
You can also cook the macaroni in a separate pot on the side, and only add it to the individual portions of soup right before serving. This is also a great option if you're cooking for many people, as everyone can choose whether they want to add pasta or not.
Black eyed pea soup is perfect for meal prep because it stores so well. The fantastic flavors in the soup tend to deepen over time, and I actually find that this soup tastes even better the next day!
Frequently asked questions
No. You can either use canned black eyed peas, or you can boil dry peas beforehand. The dry peas take quite a long time to cook, and cannot be added directly to the soup.
You might also like these recipes
- Crockpot Cabbage Roll Soup
- Broccoli and Cauliflower Soup
- Healthy Mushroom Soup
- Vegetable Rice Soup
- Tuscan Bean Soup
- Spicy Red Lentil Soup
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Black Eyed Pea Soup
- 2 15 oz cans black eyed peas
- 1 15 oz can diced tomatoes
- 2 carrots
- ½ cup macaroni (optional)
- 1 onion
- 2 sticks of celery
- 3 garlic cloves
- 4 cups vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- ¼ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Peel and dice the carrots, and dice the onion and celery. Grate or finely chop the garlic.
- Add the olive oil to a large pot, and add the onion, carrot and celery. Saute on medium heat for a few minutes, or until the onion has softened.
- Then, add garlic and all the seasoning to the pot. Sauté for another minute.
- Finally, add all remaining ingredients, cover the pot with a lid and bring it to a simmer. Stir occasionally, and allow the soup to simmer for about 10 minutes, or until the macaroni and vegetables have softened to your liking. Serve immediately.
- You can store leftover black eyed pea soup in a refrigerator for up to 5 days, or freeze it for up to 6 months.
- The pasta tends to absorb liquid from the soup over time. If you plan on having leftovers, you can cook the macaroni separate, and only add it to each individual bowl as you serve the soup. This will allow the soup to retain its consistency. Alternatively, omit the pasta altogether!
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