30+ Hearty and Delicious Black Eyed Peas Soup Recipes for Every Season

Black-eyed peas are a versatile and nutritious legume that can be transformed into a variety of delicious and comforting soups.

Whether you’re looking for a hearty winter dish, a light yet filling meal, or something with a bit of a spicy kick, black-eyed peas make the perfect base for soups of all kinds.

With their rich, earthy flavor and impressive health benefits, black-eyed peas are not only a great source of protein and fiber but also a great way to add depth to any soup recipe.

In this article, we’ll explore over 30 creative and satisfying black-eyed peas soup recipes that are perfect for any occasion.

From classic southern-style soups with bacon and collard greens to vegan-friendly versions with sweet potatoes and coconut milk, you’ll find a range of flavors to suit every taste.

Whether you’re preparing a family dinner or looking to meal prep for the week, these recipes are sure to impress. So, grab your pot and get ready to dive into the world of black-eyed peas soup!

30+ Hearty and Delicious Black Eyed Peas Soup Recipes for Every Season

Black-eyed peas soups offer endless possibilities, from rich, creamy blends to light, brothy options. With over 30 unique recipes to choose from, there’s no shortage of ways to incorporate this healthy, hearty legume into your meals.

Whether you’re craving a classic southern-inspired dish, a spicy twist, or a vegan-friendly option, black-eyed peas provide a delicious foundation for creating soups that are as nutritious as they are satisfying.

So, next time you’re in the mood for a comforting bowl of soup, let these 30+ black-eyed peas recipes inspire you.

Black Eyed Peas Soup with Ham and Vegetables

This hearty Black Eyed Peas Soup combines tender legumes with flavorful ham, carrots, celery, and onions for a rich and satisfying meal. Perfect for cold weather or when you need something comforting, this soup is easy to prepare and packs a punch with savory ingredients and aromatic herbs. The black-eyed peas add a great source of protein, making it both a filling and nutritious dish.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp thyme
• 4 cups chicken broth
• 2 cups water
• 2 cups cooked ham, cubed
• Salt and pepper to taste

Directions:

1. Drain and rinse the soaked black-eyed peas. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables soften.
3. Add garlic, thyme, bay leaf, and a pinch of salt and pepper. Stir for another minute until fragrant.
4. Pour in the chicken broth and water, then add the black-eyed peas and bring the mixture to a boil.
5. Reduce the heat and let the soup simmer for 45-50 minutes, or until the peas are tender.
6. Add the cubed ham and continue to simmer for another 10-15 minutes to allow the flavors to meld.
7. Taste and adjust seasoning with salt and pepper if needed.
8. Remove the bay leaf and serve the soup hot, garnished with fresh herbs if desired.

This Black Eyed Peas Soup with Ham and Vegetables is a classic comfort food that’s perfect for any occasion. The combination of hearty peas and savory ham creates a balanced and delicious meal that’s sure to satisfy. Its rich flavors and nutritious ingredients make it a wholesome option for a family dinner, and the leftovers are just as tasty the next day. Enjoy it alongside some crusty bread for an even more satisfying experience!

Spicy Black Eyed Peas Soup with Sausage and Kale

This spicy version of Black Eyed Peas Soup includes smoky sausage, fresh kale, and a kick of heat from chili flakes. The soup is vibrant, full of flavor, and offers a perfect balance of spice, earthiness, and richness. The combination of hearty black-eyed peas and nutritious kale makes this dish both comforting and healthy, ideal for those who love bold, savory flavors with a touch of heat.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 lb spicy sausage, casing removed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (adjust to taste)
• 1 bunch kale, chopped
• 4 cups vegetable broth
• 2 cups water
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set them aside.
2. In a large pot, heat olive oil over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks, until browned and cooked through (about 5-7 minutes).
3. Add the onion and garlic to the pot, cooking until the onion softens, about 3-4 minutes.
4. Stir in the smoked paprika and chili flakes, allowing the spices to bloom for 1-2 minutes.
5. Add the kale, stirring until it wilts slightly.
6. Pour in the vegetable broth and water, then add the black-eyed peas. Bring the soup to a boil.
7. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the peas are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with freshly chopped parsley.

This Spicy Black Eyed Peas Soup with Sausage and Kale delivers on flavor with every bite. The heat from the chili flakes and the smokiness from the sausage create a satisfying and warming dish. The kale adds a nice touch of freshness and nutrients, making the soup both delicious and good for you. Whether you’re serving it to guests or enjoying it solo, this soup is sure to impress with its depth of flavor and vibrant colors.

Vegan Black Eyed Peas Soup with Sweet Potatoes

This vegan Black Eyed Peas Soup with Sweet Potatoes is a wholesome, plant-based dish that’s rich in flavor and nutrients. The sweetness of the potatoes balances perfectly with the earthiness of the black-eyed peas, while the spices bring a comforting warmth to the soup. Ideal for a cozy weeknight dinner, this soup is simple to make, filling, and full of goodness.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp ground ginger
• 4 cups vegetable broth
• 2 cups water
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and sweet potatoes, cooking for about 5 minutes until the vegetables begin to soften.
3. Add garlic, cumin, and ground ginger. Stir for about a minute until fragrant.
4. Pour in the vegetable broth and water, then add the black-eyed peas. Bring to a boil.
5. Reduce the heat to low and simmer the soup for 40-45 minutes, or until the peas and sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.

This Vegan Black Eyed Peas Soup with Sweet Potatoes is a perfect example of how plant-based meals can be both delicious and satisfying. The creamy sweetness of the potatoes and the hearty peas create a comforting base, while the spices add depth and warmth. It’s an easy-to-make, one-pot meal that’s sure to please vegetarians, vegans, and meat-eaters alike. Enjoy this healthy, flavorful soup as a filling meal any time of the year!

Black Eyed Peas and Tomato Soup with Basil

This fresh and flavorful Black Eyed Peas and Tomato Soup is an ideal summer or early fall meal, bursting with the sweetness of ripe tomatoes and the earthiness of black-eyed peas. The addition of fresh basil adds a fragrant, aromatic touch, while the bright acidity of tomatoes balances the creamy texture of the peas. Perfect for a light yet satisfying dish, this soup is both comforting and refreshing.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups diced fresh tomatoes (or 2 cans of diced tomatoes)
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon fresh basil, chopped (plus extra for garnish)
• Salt and pepper to taste
• 1 tablespoon lemon juice

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for another minute, until fragrant.
3. Stir in the diced tomatoes, vegetable broth, and water. Bring the mixture to a boil.
4. Add the black-eyed peas, oregano, and a pinch of salt and pepper. Reduce the heat to a simmer and cook for 40-45 minutes, or until the peas are tender.
5. Add fresh basil and lemon juice, then stir to combine.
6. Taste and adjust seasoning with more salt, pepper, or basil as needed.
7. Serve hot, garnished with extra fresh basil.

This Black Eyed Peas and Tomato Soup with Basil is a light yet satisfying dish that’s packed with vibrant flavors. The combination of earthy black-eyed peas and sweet tomatoes creates a harmonious balance, while the fresh basil and lemon juice add a refreshing lift to the soup. It’s a wonderful option for anyone looking for a nutritious, plant-based meal that’s full of flavor, and it pairs beautifully with crusty bread for dipping.

Creamy Black Eyed Peas Soup with Coconut Milk

This creamy Black Eyed Peas Soup with Coconut Milk is a luxurious twist on a classic comfort food. The smooth coconut milk adds richness and depth, complementing the soft texture of the black-eyed peas. With warming spices like curry powder and turmeric, this soup is both flavorful and comforting. It’s a wonderful choice for when you crave something creamy, hearty, and full of exotic flair.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 2 cups water
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic, turmeric, and curry powder, and cook for an additional minute.
3. Pour in the vegetable broth, water, and black-eyed peas. Bring the soup to a boil, then reduce the heat and let it simmer for 40 minutes, or until the peas are tender.
4. Stir in the coconut milk and let the soup cook for another 5-10 minutes to fully incorporate the flavors.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Creamy Black Eyed Peas Soup with Coconut Milk offers a velvety texture and a unique blend of spices that create an aromatic and comforting bowl of soup. The coconut milk gives the dish a rich, creamy base, while the spices offer warmth and complexity. Perfect for a cozy evening, this soup is a delightful way to enjoy black-eyed peas in a more indulgent way, while still maintaining a healthy, flavorful meal. Serve it with some naan or rice for a complete, satisfying experience.

Black Eyed Peas Soup with Lemon and Spinach

A bright and zesty take on black-eyed peas soup, this recipe combines the earthy flavors of peas with the freshness of spinach and the tang of lemon. The addition of garlic and a touch of cumin adds warmth and depth, making this a light yet satisfying soup. The lemon brings a delightful acidity that cuts through the richness of the peas, resulting in a flavorful and refreshing dish that’s both healthy and satisfying.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 2 cups water
• 4 cups fresh spinach, chopped
• 1 lemon, juiced and zest
• Salt and pepper to taste

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cumin, and cook for another minute until fragrant.
3. Pour in the vegetable broth and water, then add the black-eyed peas. Bring the mixture to a boil, then reduce the heat and simmer for about 40-45 minutes, or until the peas are tender.
4. Stir in the spinach and cook for another 5 minutes, or until wilted.
5. Add the lemon juice and zest, and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with extra lemon zest or fresh herbs.

This Black Eyed Peas Soup with Lemon and Spinach is a bright, vibrant, and healthful dish. The lemon adds a burst of fresh acidity, which perfectly balances the creamy peas and earthy spinach. It’s a light yet filling soup that’s perfect for a quick lunch or dinner. Full of nutrients and flavors, it’s a great option for anyone looking for a delicious, plant-based soup with a refreshing twist. Serve it with whole-grain bread or crackers for a complete meal.

Black Eyed Peas Soup with Bacon and Cabbage

This hearty Black Eyed Peas Soup with Bacon and Cabbage is a flavorful and satisfying meal, perfect for a cozy winter night. The smoky richness from the bacon infuses the broth, while the cabbage adds a slightly sweet and tender texture. Combined with the creamy black-eyed peas, this soup is a comforting dish full of depth and warmth, making it an ideal choice for family gatherings or casual dinners.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 4 slices of bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups water
• 1 medium head of cabbage, chopped
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Add the chopped onion to the pot with the bacon fat, and cook for 5-7 minutes until softened. Add garlic and cook for an additional minute until fragrant.
4. Stir in the vegetable broth, water, black-eyed peas, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas are tender.
5. Add the chopped cabbage and cook for another 10-15 minutes, until the cabbage is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with the crispy bacon pieces.

This Black Eyed Peas Soup with Bacon and Cabbage is the epitome of comfort food. The smoky bacon adds a depth of flavor that beautifully complements the mildness of the black-eyed peas, while the cabbage gives the soup a hearty, satisfying texture. Perfect for chilly nights, this soup will leave you feeling full and cozy. Its combination of savory ingredients makes it a great choice for anyone who loves a warm, flavorful bowl of soup to enjoy with family and friends.

Black Eyed Peas Soup with Sweet Corn and Chilies

This vibrant Black Eyed Peas Soup with Sweet Corn and Chilies combines the earthy flavors of black-eyed peas with the sweetness of corn and the heat of chilies. A perfect fusion of spicy and sweet, this soup is both refreshing and hearty. It’s a great option for those who enjoy a little heat in their meals and is packed with nutritious ingredients that make it a balanced, satisfying dish.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 fresh green chilies, diced (or 1 jalapeño, seeded)
• 2 cups fresh or frozen sweet corn kernels
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and chilies, and cook for another minute.
3. Stir in the cumin and smoked paprika, allowing the spices to bloom for about 1 minute.
4. Add the vegetable broth, water, black-eyed peas, and sweet corn. Bring the mixture to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas are tender.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This Black Eyed Peas Soup with Sweet Corn and Chilies is a flavorful combination of spicy, sweet, and savory elements that make each spoonful exciting. The sweetness of the corn balances out the heat from the chilies, while the black-eyed peas provide a satisfying base. It’s a versatile soup that works perfectly for a light meal or as a starter to a larger feast. The freshness of cilantro as a garnish adds a nice pop of color and brightness to this vibrant soup.

Mediterranean Black Eyed Peas Soup with Lemon and Olives

This Mediterranean-inspired Black Eyed Peas Soup with Lemon and Olives combines the creamy texture of black-eyed peas with the tangy zest of lemon and the salty bite of olives. The fresh herbs and simple ingredients create a light, flavorful soup that’s both refreshing and satisfying. Perfect for a Mediterranean-themed meal, this soup offers a healthy, vibrant dish that can be served hot or chilled.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 cup kalamata olives, chopped
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook for 5-7 minutes until softened. Add garlic and cook for another minute.
3. Stir in the oregano and cumin, allowing the spices to cook for 1-2 minutes until fragrant.
4. Add the vegetable broth, water, and black-eyed peas. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas are tender.
5. Stir in the chopped olives, lemon juice, and lemon zest, and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot or chilled, garnished with fresh parsley.

This Mediterranean Black Eyed Peas Soup with Lemon and Olives offers a refreshing twist on a traditional soup. The olives provide a salty punch that pairs perfectly with the tangy lemon and the earthy black-eyed peas. The fresh herbs add layers of flavor, making this soup both aromatic and satisfying. Whether served hot or chilled, this vibrant dish is perfect for anyone looking for a light yet flavorful meal, making it a great addition to any Mediterranean-inspired dinner.

Black Eyed Peas Soup with Sausage and Kale

This Black Eyed Peas Soup with Sausage and Kale is a hearty and flavorful dish that brings together the earthy goodness of black-eyed peas, the savory richness of sausage, and the nutritional boost from kale. The sausage infuses the soup with smoky, spicy notes, while the kale adds a nice green element that brightens up the bowl. This soup is perfect for colder months, as it’s both warming and packed with wholesome ingredients.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 lb sausage (spicy or mild, depending on preference), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups water
• 4 cups chopped kale, stems removed
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
3. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Stir in the smoked paprika and cook for 1 minute to release the flavors.
5. Add the vegetable broth, water, and black-eyed peas. Bring to a boil, then reduce the heat and simmer for 40 minutes, or until the peas are tender.
6. Add the chopped kale and cooked sausage to the soup. Simmer for an additional 10-15 minutes, allowing the flavors to meld together.
7. Season with salt and pepper to taste.
8. Serve the soup hot, with crusty bread on the side for dipping.

This Black Eyed Peas Soup with Sausage and Kale is a satisfying and flavorful dish that’s perfect for any meal. The richness of the sausage pairs beautifully with the hearty peas and the vibrant kale, making for a balanced and delicious soup. The smoked paprika adds a touch of smokiness that enhances the overall flavor. Whether served as a main course or paired with bread for a complete meal, this soup is a great way to enjoy the versatility of black-eyed peas in a comforting, filling way.

Black Eyed Peas Soup with Carrots and Celery

This classic Black Eyed Peas Soup with Carrots and Celery is a wholesome, vegetable-packed soup that’s as nutritious as it is delicious. The black-eyed peas add creaminess, while the carrots and celery bring in a natural sweetness and crunch. Simple yet flavorful, this soup is perfect for a light dinner or a filling lunch. It’s easy to make, packed with fiber, and full of healthy vegetables, making it a wonderful choice for a nutritious, satisfying meal.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the chopped carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and water. Add the black-eyed peas, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas are tender.
5. Remove the bay leaves and season with salt and pepper to taste.
6. Serve hot with a sprinkle of fresh herbs or a side of warm bread.

This Black Eyed Peas Soup with Carrots and Celery is a comforting, nutritious dish that showcases the natural sweetness of the vegetables and the creamy texture of the peas. It’s a simple yet flavorful soup that’s perfect for a light meal or a satisfying starter. The combination of vegetables adds layers of flavor and nutrients, making this soup both wholesome and delicious. Enjoy it with some crusty bread or crackers for a well-rounded, satisfying meal.

Spicy Black Eyed Peas Soup with Chorizo and Lime

This Spicy Black Eyed Peas Soup with Chorizo and Lime is a bold and flavorful dish that packs a punch. The chorizo brings a spicy, savory kick, while the lime adds a refreshing tang that cuts through the richness. Black-eyed peas serve as the hearty base, absorbing all the spicy and citrusy flavors. Perfect for those who love a bit of heat in their meals, this soup is a zesty, satisfying way to enjoy the classic black-eyed peas.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 lb chorizo sausage, casing removed and crumbled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, diced (optional for extra heat)
• 4 cups chicken broth
• 2 cups water
• Juice and zest of 1 lime
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the crumbled chorizo and cook until browned, about 7-10 minutes.
3. Remove the chorizo and set aside. In the same pot, add the chopped onion and cook for 5 minutes until softened. Add the garlic and jalapeño (if using) and cook for another minute.
4. Stir in the cumin and smoked paprika, allowing the spices to cook for 1-2 minutes.
5. Add the chicken broth, water, black-eyed peas, and cooked chorizo. Bring the mixture to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas are tender.
6. Stir in the lime juice and zest, and cook for another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This Spicy Black Eyed Peas Soup with Chorizo and Lime is a flavorful, zesty dish that’s perfect for those who love a little heat. The chorizo brings a smoky, spicy richness, while the lime provides a refreshing burst of acidity that elevates the flavors. The black-eyed peas are the perfect base for this bold combination, creating a hearty and satisfying soup. If you enjoy spicy foods with a touch of citrus, this is the perfect soup for you. Serve with a dollop of sour cream or a wedge of lime for an extra layer of flavor.

Black Eyed Peas Soup with Sweet Potatoes and Coconut Milk

This Black Eyed Peas Soup with Sweet Potatoes and Coconut Milk combines earthy black-eyed peas with the sweet and creamy notes of sweet potatoes and coconut milk. The richness of the coconut milk complements the sweetness of the potatoes, while the peas add a hearty, filling texture. This soup is both comforting and vibrant, making it a perfect meal for a cozy evening. It’s a wonderful blend of savory, sweet, and creamy flavors that is sure to warm you up.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups coconut milk (full-fat or light)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
3. Add the minced garlic, cumin, and turmeric, stirring for another 1 minute to release the flavors.
4. Add the diced sweet potatoes, vegetable broth, coconut milk, and black-eyed peas. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas and sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Black Eyed Peas Soup with Sweet Potatoes and Coconut Milk is a rich, flavorful dish that’s both filling and comforting. The natural sweetness of the potatoes and the creamy coconut milk balance out the earthy peas, creating a soup that’s both hearty and satisfying. The turmeric and cumin provide a gentle warmth, making this soup perfect for any season. It’s a great option for those who enjoy a vegan or dairy-free soup that’s packed with nutrients and full of flavor.

Spicy Black Eyed Peas and Tomato Soup

This Spicy Black Eyed Peas and Tomato Soup offers a zesty twist on the traditional black-eyed peas soup. The vibrant tomatoes, combined with the spicy seasonings, create a tangy base that complements the hearty peas. The addition of jalapeños and a few warming spices ensures this soup has just the right amount of heat. It’s a bright, flavorful, and satisfying soup that’s perfect for those who love a little kick in their meals.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 jalapeño pepper, diced (optional for more heat)
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and jalapeño pepper (if using) and cook for another minute.
4. Stir in the smoked paprika, chili powder, and cumin, allowing the spices to cook for about 1 minute.
5. Add the diced tomatoes, vegetable broth, and black-eyed peas. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This Spicy Black Eyed Peas and Tomato Soup is a vibrant and hearty dish that brings a perfect balance of spicy and savory flavors. The tomatoes create a tangy, refreshing base, while the spices provide warmth and depth. The black-eyed peas add heartiness to the soup, making it a satisfying meal. This soup is great for those who like a little heat with their comfort food, and it pairs beautifully with a slice of crusty bread for a complete meal.

Black Eyed Peas Soup with Bacon and Collard Greens

This Black Eyed Peas Soup with Bacon and Collard Greens combines the smoky, savory flavors of bacon with the earthy goodness of black-eyed peas and the rich texture of collard greens. The bacon adds a satisfying richness, while the collard greens provide a hearty, slightly bitter contrast that balances the soup. This dish is full of southern comfort and flavor, making it an excellent choice for a filling and nourishing meal.

Ingredients:

• 1 lb dried black-eyed peas, soaked overnight
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups water
• 4 cups collard greens, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Directions:

1. Drain and rinse the soaked black-eyed peas and set aside.
2. In a large pot, cook the chopped bacon over medium heat until crispy, about 7 minutes. Remove the bacon and set it aside, leaving the bacon fat in the pot.
3. Add the diced onion to the pot and cook for 5 minutes until softened. Add the garlic and cook for another minute.
4. Stir in the smoked paprika, then add the vegetable broth, water, black-eyed peas, and collard greens. Bring to a boil, then reduce the heat and simmer for 40 minutes, or until the peas are tender and the greens are soft.
5. Add the cooked bacon back into the soup and stir to combine. Season with salt and pepper to taste.
6. Serve hot, with additional crumbled bacon on top if desired.

This Black Eyed Peas Soup with Bacon and Collard Greens is a soulful, hearty dish that’s perfect for any season. The smoky bacon infuses the soup with richness, while the collard greens provide a deliciously earthy contrast. The black-eyed peas create a filling, comforting base, making this soup both satisfying and nourishing. Whether served as a main course or paired with cornbread, this southern-inspired soup is sure to become a family favorite.

Note: More recipes are coming soon!