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Homemade Black Eyed Pea Vegetable Soup in Bowl | Vitacost.com/Blog
Black-Eyed Pea Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8
Calories: 280 kcal
  1. In soup pot over medium heat, add olive oil. Add onions and sauté for about 5 minutes until the onions are translucent. Add garlic, celery and carrots and cook for another 5 minutes until vegetables start to get soft.
  2. Add vegetable broth, black eyed peas, diced tomatoes and spices (salt, paprika, onion powder, garlic powder, black pepper) and cook on medium to low heat for about 30 minutes until vegetables are soft.
  3. Add kale leaves and cook for another 10 minutes or until greens are soft and cooked.
  4. Serve warm with bread or cornbread. Leftovers can be refrigerated in an airtight container for about 5 days. You can also freeze leftovers to use later.
Recipe Notes
  • *Dry black-eyed pea option: Not into canned beans? Cook your own at home! Soak black eyed peas overnight or for around 6 to 8 hours. Drain water and rinse beans. Transfer beans to pot, add enough water to cover the peas and cook for about 40 mins to 1 hour, until beans are soft.
  • Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts
Black-Eyed Pea Soup
Amount Per Serving (1 g)
Calories 280 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 761mg32%
Potassium 927mg26%
Carbohydrates 47g16%
Fiber 13g52%
Sugar 11g12%
Protein 15g30%
Vitamin A 8647IU173%
Vitamin C 47mg57%
Calcium 133mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.