This Vegan Smoky Sweet Potato Black-eyed Pea Soup is full of flavor, plant-based protein, is oil-free, dairy-free and made with delicious whole foods! A total bowl of comfort that is easy to make and will leave you feeling satisfied!
Who’s ready to ring in the New Year with an amazing, comforting bowl of good-for-you soup? Me. *Raises both hands*. I think you all know by now my affinity for soups. They are my favorite thing to eat…..and create for that matter. This Smoky Sweet Potato Black-eyed Pea Soup is almost a stew because it is a fabulously, thick and hearty soup that is slow-cooked, but regardless what you call it, you will love it.
There are a ton of black-eyed pea soup recipes out there I’m sure, so I simply created mine based off of ingredients I love and would want in my own soup. I personally think a balance of sweetness goes incredibly perfect with a slightly spicy soup. One of my very first recipes I wrote for blogging, and one of my favorite soups, is my 1 Pot Sweet Potato Lentil Soup. I immediately remembered that one and how incredible the flavors were, so I decided to use that one for inspiration.
This vegan Smoky Sweet Potato Black-Eyed Pea Soup is not only incredibly healthy and good for you, it is also oil-free, low-fat and 1 pot! It’s, of course, just 8 ingredients (+ salt & pepper & water). You do need to soak the beans the night before, this produces the best texture and flavor. Sometimes canned beans just don’t cut it.
Speaking of the New Year, are you one to make traditional new commitments or plans, or do you not fall into that? I, personally, think it’s dependent on one’s personality. Some people like the new year as a new start, but I don’t need a new year for that. When I decide I want to make a change, I attempt to do it right then and there. I find if you wait until a specific date or this or that, it doesn’t tend to really stick as much. If you want something, go for it now!
Kind of like this soup, go start soaking your dried black-eyed peas now!
HOW DO YOU MAKE BLACK-EYED PEA SOUP?
To make this Smoky Sweet Potato Black-eyed Pea Soup, first you will add your dried beans to a large pot. Cover with water. Put the lid on and soak overnight or 8 hours max. Drain and rinse them well and remove any rocks or debris. Add them back to the pot and add the 6 cups warm water.
Bring the beans to a boil and as soon as it is a rolling boil, turn to low simmer, cover with a lid and cook for 60 minutes. While it is cooking, chop your bell peppers, onion, garlic and sweet potato. Gather the salsa, cumin, paprika and salt & pepper). Note: You can also prepare the cornbread muffins at this time if you want.
After the 60 minutes is up, add the remaining ingredients. Stir well and bring it back to a boil. Once boiling, turn down to medium-low heat, cover with the lid slightly tilted allowing steam still to escape and let it cook 15-20 minutes just until the potatoes are tender.
Serve this soup alongside my Magic Skillet Cornbread. But to make things a bit quicker and easier, I made them as muffins. Easier to dip into each bowl.
Let me know below what you think of this vegan, gluten-free Smoky Sweet Potato Black-Eyed Pea Soup by leaving feedback and doing the star rating please!! It means the world to me. Thank you and Happy New Year!
Smoky Sweet Potato Black-eyed Pea Soup
Ingredients
- 1 lb (16 oz bag) dried black-eyed peas, soaked 8 hours (overnight) covered in water
- 6 cups low-sodium vegetable broth
- 2 cups (280g) chopped bell peppers (I used 1 red and 1 green)
- 1 1/2 cups (195g) finely diced onion
- 4 (2 1/2 tablespoons minced) x-large garlic cloves
- 3 cups (470g) of 1/2 inch chunks peeled and chopped sweet potato
- 3/4 cup (120g) medium heat salsa (use mild for less spicy)
- 1 tablespoon ground cumin
- 2-3 teaspoons smoked paprika
- 2-3 teaspoons or more salt (This makes a HUGE pot, so that is why you need more salt than normal and will greatly vary depending on the broth used)
- 1 teaspoon ground black pepper
- OPTIONAL: This is great served with any of my cornbread recipes listed below.
- I use this scale.
Instructions
- I like to serve this with cornbread. You can use any of these, all will be delicious. Vegan gluten-free Skillet Cornbread, Cornbread Muffins or Pumpkin Cornbread.
- Time-saving tip: The day before I cooked the soup, when I placed the beans to soak I also chopped the bell peppers and onion and placed them in the freezer, so all I had to do was add them the next day and chop the sweet potato and garlic. Made it simpler.This recipe is written based on the large amount of water used with the dried beans. I don't recommend canned, as it will totally change everything else about the recipe. This makes a huge pot, which is how I like to make a good soup at New Year's for leftovers.
- Add your dried beans to a large pot and cover in water. Put the lid on and soak overnight or 8 hours max. Drain and rinse them well and remove any rocks or debris.
- Add them back to the pot and add the 6 cups vegetable broth.
- Bring the beans to a boil and as soon as it is a rolling boil, turn to low simmer, cover with a lid and cook for 60 minutes (set your timer). While it is cooking, chop your bell peppers, onion, garlic and sweet potato. Get all your remaining ingredients ready as well (salsa, cumin, paprika and salt & pepper). Start with 2 teaspoons or so of salt.Note: You can also prepare the cornbread muffins at this time if you want. They add a wonderful slightly sweet taste and texture to the soup. Come on, make them.
- After the 60 minutes is up, add the remaining ingredients. Stir well and bring it back to a boil. Once boiling, turn down to medium-low heat, cover with the lid slightly tilted allowing steam still to escape and let it cook 15-20 minutes just until the potatoes are tender. The beans should be done at this point as well. If you follow each step as I've noted, the beans should be done. If not, let them cook just a few minutes more.
- Taste and add any more salt if needed. This can greatly vary depending on the broth that is used. You may need 1-2 more teaspoons, it will depend.
- Remove from the heat and serve with cornbread!
Can you sub cans of black eyed peas?
Hi Patty! No, I would not use canned here. The recipe is designed for using the slow cook dry beans with the ratio amounts of liquid and the flavor development. Definitely want to stick to dry beans here.
Brandi,
All I can say is this is the best soup I have ever made. The flavors were bursting in my mouth. So simple to make and yet so savory! I’m new to completely oil free and you have made it soooo easy!!
My Mom and my friend were saying, “Wowwww and Mmmmmmm….”.
I will make this again and again. Yum!
Thank you for all you do for all of we followers and making our lives easier with your creativity, “vegan style”! 🙂
Big hug!
Aww that makes me so happy to hear, thank you so much Shandee!!
I forgot to rate it!! Here it is 🙂
Made it twice this month already! Very easy and, like all your other recipes I’ve made (which is a lot!) the spice and flavor amount is perfect. My only addition was a big bunch of hand torn dino kale at the very end after shutting the stove off so that the leaves just wilt and hold their color. Thank you!
That is so wonderful to hear, thank you so much Rebecca!
Best veggie soup I’ve ever made. Usually I’d add a protein or two but I gave this a go the way it is. Fantastic. Thank you.
Woohoo, that is so awesome, thank you Matthew for making it and leaving this lovely review! It’s loaded with protein with the beans too, so you are good on that front!
5+++.I made the BlackVery Eyed peas, FANTASTIC.I DIDN’T want soup,so used 2 cups less water and made it in my cast iron pot,in the oven.350 initial cook,250 for 5 hrs.second cook.
5++++ I also made the corn bread,really really good.Used Walnuts insread of Pecans and Corn Starch instead of Tapioca starch.
Very impressed!
Which of these would you sub for the black eyed peas? White Kidney beans, brown lentils, green lentils
Which of those would you NOT sub for the black eyed peas?
Excellent soup! Easy to make; very tasty and has all the right ingredients. Thanks!
so happy you loved it Cathy!! Thank you for the review!
This is one of our favorites! It’s VERY hearty and filling, the flavors are perfect, plus there’s just something fun about eating “black-eyed peas” 🙂
Hi! Was I supposed to drain the beans after they cooked for an hour on the stove?
After you add the broth, no. If you’re talking about the first quick soak, Yes, but the cooking step 5, no don’t drain.
I used the IP for my Hoppin John this year. I might try it with your recipe. Do you think it would work, say at 25 min?
Probably a silly question, but does this soup taste better on the first or second day? Planning to make it for my vegan daughter’s birthday party. Thanks!
Hi! Sorry I missed this! 2nd day probably!
We had this last night for dinner and loved it! It’s the perfect blend of sweet and smoky. I didn’t have salsa because my teenage boys ate it all before I could use it, lol! I also added some kale that I needed to use up. I love that it makes a ton so that I can freeze the leftovers to have on hand!
This was absolutely delicious!!
Perfect soup on New Years Day!
The Vegan 8 always has the best recipes!
So wonderful to hear you loved it Shannon!
Soo happy to hear that!!
Dang it. I didn’t read the recipe properly. I put all ingredients in at the same time and set time for 60 minutes. Now everything is going to be much by the time the beans are ready. 😢
Aww man!