Black Eyed Pea Soup

top down view healthy black eyed pea soup in a bowl with cornbread.

4.9 from 7 reviews

Savory and hearty, this Black Eyed Pea Soup with collards is an easy one-pot meal made 100% vegan, gluten-free, and low-fat. It’s a healthy way to bring the new year and enjoy to your heart’s content!


  • 1 lb. black eyed peas, soaked – see notes (or 3 cans (14oz), drained and rinsed)
  • 2 tablespoon olive oil or 1/3 cup water
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon EACH thyme, basil, and oregano
  • 1 teaspoon EACH garlic + onion powder
  • 1/21 teaspoon red pepper flakes, optional
  • 1 can (28oz.) diced tomatoes, with the juices
  • 23 cups collard greens, chopped
  • 6 cups low-sodium vegetable broth
  • 1/21 teaspoon EACH salt + pepper, or to taste


Saute: In a large dutch oven, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 – 10 minutes. Add the garlic, smoked paprika, thyme, basil, oregano, and garlic & onion powder, cook until fragrant, about 1 –  2 minutes.

Simmer: Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil, cover, reduce heat to low, and simmer for 20 minutes (for canned) to 1 1/4 hours (for soaked), or until beans are tender. Before soup is done, about 5 – 10 minutes ahead, stir in the collard greens. Season with plenty of salt and pepper.

Serve: We love adding a squeeze of lemon over the top of our serving bowls for brightness. And this slightly sweet Vegan Cornbread is the perfect accompaniment to this savory soup!

Serves 6 – 8

Store: Leftovers can be kept in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.


How to soak black-eyed peas: Place the beans in a pot of water, covering them with 1 – 2 inches, and let soak for at least 8 hours, drain water. For a quick soak, heat the beans up to a boil, remove from heat and let soak in the hot water for 1 hour, drain water.

How long does it take to cook black eyed peas? On the stovetop, presoaked beans take about 1 hour to cook. In the Instant Pot, they take about 8 minutes at HIGH pressure to fully cook. When using a slow cooker, it will take 3 – 4 hours on HIGH or 5 – 6 hours on LOW.

Herbs: For variation, use poultry, Italian, or herbes de provence.

Greens: Switch up the collards with kale, chard, or spinach.

Other Cooking Methods:

Instant Pot: Add everything to the pot, except the collards, attach and seal the lid. Cook on HIGH pressure for 2 minutes (using canned beans) or 8 minutes (using soaked beans). Stir in the collards when done, and season well.

Slow-Cooker: Add everything to the bowl of a slow cooker, except for the collards. Cook on HIGH for 3- 4 6 hours or LOW for 5 – 6 hours. Stir in collards at the end, and season well with salt and pepper.