Black Eyed Pea Soup

I never experimented much with black eyed peas until I made this black eyed pea soup and now I’m totally hooked. I’m no stranger to using beans in soups; I love them! But for some odd reason I avoided black eyed peas for far too long.

In many cultures black eyed peas serve as the symbol of good luck and prosperity when eaten on New Years Day. The traditional Southern dish uses pork, collard greens and corn bread as accompaniment to the cowpeas, the other name for black eyed peas.

This soup has more of a Cajun (and vegetarian) flare with lots of spices, veggies and of course the lead health star, black eyed peas. 

Black eyed peas are amazingly under-appreciated for how healthy they are. They're fabulous for our bodies because they have significant amounts of soluble and insoluble fiber which helps to lower cholesterol and aids in digestion. They are a low-fat, high-quality protein so you’ll feel full and satisfied for longer. They also provide the much-need dose of iron for vegetarians. As long as you’re eating these cute little spotted beans, your body will thank you!

Black Eyed Pea Soup Recipe


  • oil for cooking
  • 1 quart vegetable broth
  • 3 carrots, peeled and chopped
  • 3 stocks celery, chopped
  • 1 large white onion, diced
  • 1 red bell pepper
  • 1 16 oz. can diced tomatoes
  • 4 cups cooked black eyed peas
  • 1 ½ tablespoons minced garlic
  • 1 tablespoon Bragg Organic Sprinkle seasoning
  • 1 tablespoon cajun seasoning
  • ½ teaspoon basil 
  • ½ teaspoon oregano
  • ¼ teaspoon of paprika
  • 1 tablespoon brown grainy mustard
  • 3 bay leaves
  • Salt and pepper to taste


  1. Put large soup or stock pot on the stove over med-high heat. When hot, drizzle a couple tablespoons canola oil. Add onion, celery, carrots and bell pepper until softened, about 5 minutes. 
  2. Pour in can of diced tomatoes, black eyed peas, spices (except bay leaves) and mustard then stir. Add vegetable broth plus 2 cups of water and bay leaves, stir.
  3. Bring to a boil then turn heat down to low and simmer for 45 minutes, stirring occasionally. Remove bay leaves and serve! 

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