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Vegan Black-Eyed Pea Soup

Kick off the New Year the right way with this hearty and flavorful vegan black-eyed peas and collard greens soup! Every bite is loaded with smoky black-eyed peas, vegan sausage, tender collard greens, and loads of vegetables!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 224kcal

Equipment

  • 6-Quart Dutch Oven

Ingredients

Instructions

  • In a large 6-quart dutch oven, saute the medium diced onion, 1 1/2 cups of celery, and 1 1/2 cups of carrots in 3-4 tbsp of vegetable broth over medium heat until the vegetables are soft.
  • Once the vegetables have softened slightly, add 8 oz of minced mushrooms and 3 minced garlic cloves, mix the vegetables together and let it cook for 2-3 minutes.  
  • Add the 28 oz can of fire-roasted tomatoes (with the juice), 2 tbsp of tomato paste, 1 tbsp of smoked paprika, 1 tsp of dried oregano, 1/2 tsp of crushed red pepper flakes, 2 bay leaves, 1/2 tsp of salt, and 1/2 tsp of black pepper to the soup. Mix everything together and let it cook for 5 minutes to allow the flavors to meld. 
  • Add the 4 cups of vegetable broth, 1 cup of water, 6 cups of cooked black-eyed peas, and 10 oz of frozen collard greens to the pot. Bring the soup to a low simmer and then reduce the heat to medium. Let the soup cook for 10-15 minutes or until the vegetables have softened to your desired consistency. 
  • Next, you’re going to add the sliced vegan sausage to the soup. You have two options: You can slice the vegan sausage and add it directly to the soup to warm it up. Or you can saute the sliced vegan sausage in a little bit of oil in a separate pan until each slice has a little bit of color and crispy edges, and then add the cooked sausage to the soup.
  • Lastly, stir the soup to mix the sausage in and let it cook for 5 more minutes or until the sausage slices are hot all the way through. Garnish each bowl of soup with freshly ground black pepper or crushed red pepper flakes.

Notes

  • Use canned fire-roasted diced tomatoes (don't drain the juice) instead of plain canned tomatoes, it adds so much flavor to the soup!
  • Make sure that you use smoked paprika, not plain paprika, there's a big difference in flavor. 
  • If you prefer your sausage to have crispy edges, you should fry it in a pan first before adding the sausage slices to the soup. 
  • Store leftover soup in an airtight container for 4-5 days or you can freeze it for a future meal. 

Nutrition

Serving: 1cup | Calories: 224kcal | Carbohydrates: 42g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 851mg | Potassium: 772mg | Fiber: 13g | Sugar: 11g | Vitamin A: 7069IU | Vitamin C: 19mg | Calcium: 176mg | Iron: 5mg