I’m talking smoky black eyed pea soup loaded with collards, tender veggies, and bold Southern-inspired flavor, all in a hearty vegan bowl. One spoonful and you’ll see why this recipe deserves a spot at your New Year’s table and far beyond.

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I’m obsessed with this smoky black eyed pea soup because it eats like a full meal, not a polite little bowl of “healthy” anything. The broth is bold, savory, and a little spicy, with that deep smoky flavor I crave when I want something hearty but not heavy.

I love how the black eyed peas turn creamy and satisfying, while collard greens keep every spoonful earthy and slightly rugged. And honestly, it tastes even better after sitting a bit.

Big flavor. No fuss.

Just a vegan, gluten-free soup I can crush for lunch, dinner, and the next day too.

Ingredients

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Black eyed peas make it hearty, protein-packed, and honestly super filling.
Collard greens bring cozy Southern vibes and a solid healthy boost.
Carrots add a little sweetness without making the soup taste sweet.
Onion, celery, and garlic build that savory base you’ll smell right away.
Olive oil helps everything soften up and taste richer, not greasy.
Vegetable broth keeps it vegan while still feeling warm and comforting.
Diced tomatoes add brightness, juice, and a little tangy bite.
Smoked paprika is the smoky magic.
Basically, don’t skip it.
Thyme, oregano, and basil make it taste slow-simmered and homey.
Red pepper flakes bring gentle heat, or more if you’re into that.
Plus, garlic and onion powders make the flavor deeper without extra work.
Salt and black pepper pull everything together so it doesn’t taste flat.

Ingredient Quantities

1 1/2 cups dried black eyed peas (about 3 cups cooked) or two 15 oz cans, drained and rinsed

6 cups collard greens, ribs removed and chopped (about 1 bunch)

2 medium carrots, diced

1 large yellow or white onion, diced

2 stalks celery, diced

4 garlic cloves, minced

1 tablespoon olive oil

6 cups low sodium vegetable broth

1 14.5 oz can diced tomatoes, undrained

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons smoked paprika

1/4 to 1/2 teaspoon crushed red pepper flakes, to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

How to Make this

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1. If using dried black eyed peas, sort, rinse, and soak them for 6 to 8 hours or use a quick soak (bring to boil 2 minutes, remove from heat, cover 1 hour), then drain; if using canned, drain and rinse and skip soaking.

2. Heat 1 tablespoon olive oil in a large heavy pot over medium heat; add the diced onion, carrot, and celery and cook until softened, about 6 to 8 minutes.

3. Add the minced garlic and cook 30 to 60 seconds until fragrant, then stir in 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.

4. Stir in 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 to 1/2 teaspoon crushed red pepper flakes, 1 1
4.5 oz can diced tomatoes with juices, and the drained black eyed peas.

5. Pour in 6 cups low sodium vegetable broth, bring to a boil, then reduce heat to a simmer. If using soaked dried beans, simmer gently 45 to 60 minutes until beans are tender; if using canned beans, simmer 20 to 30 minutes to meld flavors.

6. About 10 to 15 minutes before the end of cooking, add the chopped collard greens and simmer until they are tender but still bright, about 10 minutes.

7. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, then taste and adjust salt, pepper, and red pepper flakes as needed.

8. If you prefer a thicker soup, remove a cup of the beans and vegetables, mash or pulse briefly in a blender or with a fork, and stir back into the pot.

9. Continue to simmer 2 to 3 minutes after adjusting texture, then remove from heat and let rest 5 minutes to deepen flavors.

10. Serve hot, optionally with a drizzle of olive oil, crushed red pepper, or a squeeze of lemon for brightness.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Colander or fine mesh strainer
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Can opener
8. Blender, immersion blender, or potato masher (for thickening)
9. Ladle or large serving spoon
10. Mixing bowl for soaking beans or holding prepped ingredients

FAQ

Can I use dried black eyed peas instead of canned and how do I cook them?

Yes. Soak 1 1/2 cups dried peas for 6 to 8 hours or quick soak by boiling 2 minutes then letting sit 1 hour. Drain, then simmer in fresh water 45 to 60 minutes until tender before adding to the soup, or cook them directly in the soup but add extra cooking time and liquid.

How can I make the soup smokier without meat?

Increase the smoked paprika to 3 teaspoons, add 1 to 2 teaspoons of liquid smoke to taste, or stir in a small amount of chipotle in adobo or smoked salt. Add gradually and taste as you go.

Is this recipe truly vegan and gluten free?

Yes. All listed ingredients are vegan and naturally gluten free. Verify your vegetable broth and canned tomatoes are certified gluten free if you need strict assurance.

Can I use a pressure cooker or Instant Pot?

Yes. For dried soaked peas, sauté vegetables on the Sauté setting, add remaining ingredients, then cook on high pressure 8 to 10 minutes with a natural release. For unsoaked dried peas, increase pressure time to 20 to 25 minutes.

How do I store and reheat leftovers?

Cool and refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or water if thickened, or microwave until steaming.

How protein packed is this and can I increase the protein?

A serving contains substantial plant protein from the black eyed peas and collards. To boost protein further add cooked quinoa, a scoop of unflavored pea protein powder blended into the broth, or a handful of chopped toasted walnuts per serving.

Smoky Smoky Black Eyed Pea Soup (Vegan, GF, Protein Packed) Recipe Substitutions and Variations

Black eyed peas: substitute cannellini or great northern beans for similar texture and protein; or use chickpeas for a firmer, nuttier bite (use same volume cooked or canned).
Collard greens: swap in kale (curly or Lacinato) or Swiss chard, stems removed and chopped, added a few minutes earlier if tougher.
Smoked paprika: replace with 1/2 to 1 teaspoon chipotle powder for heat and smoke, or 1/4 teaspoon liquid smoke for smoky depth without extra heat.
Vegetable broth: use mushroom broth for umami, or water plus 1 to 2 teaspoons vegetable bouillon paste or powder to taste.

Pro Tips

1. Cook the soaked dried peas in the same pot you sautéed the vegetables when possible. The fond left on the bottom will add depth to the broth and save a dish or two.
2. Add the collards in stages if they are very large. Tucking in half first lets them wilt and blend in, then the rest keeps pops of bright green and a little texture.
3. If you want creaminess without overthickening, scoop out about a cup of beans and veg, mash them smooth and return to the pot. It builds body while keeping the soup light.
4. Brighten each bowl at serving: a small squeeze of lemon or a drizzle of good olive oil lifts the whole dish and balances the smoky paprika.
5. Make it a day ahead whenever you can. The flavors marry overnight, and reheating over low heat with a splash of broth brings it back to perfect.

Smoky Smoky Black Eyed Pea Soup (Vegan, GF, Protein Packed) Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

Servings

servings

Calories

164

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Colander or fine mesh strainer
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Can opener
8. Blender, immersion blender, or potato masher (for thickening)
9. Ladle or large serving spoon
10. Mixing bowl for soaking beans or holding prepped ingredients

Ingredients

1 1/2 cups dried black eyed peas (about 3 cups cooked) or two 15 oz cans, drained and rinsed
6 cups collard greens, ribs removed and chopped (about 1 bunch)
2 medium carrots, diced
1 large yellow or white onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 tablespoon olive oil
6 cups low sodium vegetable broth
1 14.5 oz can diced tomatoes, undrained
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons smoked paprika
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Directions

If using dried black eyed peas, sort, rinse, and soak them for 6 to 8 hours or use a quick soak (bring to boil 2 minutes, remove from heat, cover 1 hour), then drain; if using canned, drain and rinse and skip soaking.
Heat 1 tablespoon olive oil in a large heavy pot over medium heat; add the diced onion, carrot, and celery and cook until softened, about 6 to 8 minutes.
Add the minced garlic and cook 30 to 60 seconds until fragrant, then stir in 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.
Stir in 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 to 1/2 teaspoon crushed red pepper flakes, 1 1
5 oz can diced tomatoes with juices, and the drained black eyed peas.
Pour in 6 cups low sodium vegetable broth, bring to a boil, then reduce heat to a simmer. If using soaked dried beans, simmer gently 45 to 60 minutes until beans are tender; if using canned beans, simmer 20 to 30 minutes to meld flavors.
About 10 to 15 minutes before the end of cooking, add the chopped collard greens and simmer until they are tender but still bright, about 10 minutes.
Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, then taste and adjust salt, pepper, and red pepper flakes as needed.
If you prefer a thicker soup, remove a cup of the beans and vegetables, mash or pulse briefly in a blender or with a fork, and stir back into the pot.
Continue to simmer 2 to 3 minutes after adjusting texture, then remove from heat and let rest 5 minutes to deepen flavors.
Serve hot, optionally with a drizzle of olive oil, crushed red pepper, or a squeeze of lemon for brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.