Vegan Black-Eyed Pea Soup Recipe

Black-eyed peas: These legumes are the star of the soup, providing protein and a creamy texture.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor base.

Onion: Adds sweetness and depth to the soup.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Vegetable broth: The liquid base of the soup, adding savory notes.

Diced tomatoes: Adds acidity and a slight sweetness, balancing the flavors.

Smoked paprika: Gives a smoky, slightly spicy flavor to the soup.

Dried thyme: Adds an earthy, herbal note.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth.

Kale: A nutrient-dense green that adds texture and color to the soup.

When sautéing the onion and garlic, ensure they are cooked until the onion is translucent and the garlic is fragrant but not browned. This will help develop a rich, aromatic base for the soup. Additionally, when adding the black-eyed peas, make sure they are thoroughly soaked overnight to ensure they cook evenly and become tender within the specified simmering time.

• dried black-eyed peas - Substitute with canned black-eyed peas: If you're short on time, canned black-eyed peas can be used instead of dried ones. Just make sure to rinse and drain them well.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly different flavor but works well for sautéing.

• chopped onion - Substitute with leeks: Leeks offer a milder flavor and can be a good alternative to onions in soups.

• minced garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use about ¼ teaspoon of garlic powder per clove.

• vegetable broth - Substitute with mushroom broth: Mushroom broth can add a deeper umami flavor to the soup.

• canned diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be used if canned are not available. Dice them and use about 1 ½ cups to replace the canned version.

• smoked paprika - Substitute with regular paprika: If smoked paprika is not available, regular paprika can be used, though it will lack the smoky flavor.

• dried thyme - Substitute with fresh thyme: Fresh thyme can be used instead of dried. Use about three times the amount of fresh thyme.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and a bit of umami flavor. Use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper can be used if black pepper is not available. It has a slightly different flavor but works well in soups.

• chopped kale - Substitute with spinach: Spinach can be used as an alternative to kale. It has a milder flavor and a softer texture.

• Allow the soup to cool completely before storing. This prevents condensation from forming inside the storage container, which can dilute the flavors and affect the texture.

• Transfer the soup to airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness and preventing any odors from seeping in.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4-5 days. Make sure to label the containers with the date to keep track of its freshness.

• For long-term storage, consider freezing the soup. Portion the soup into individual servings using freezer-safe containers or heavy-duty freezer bags. This makes it easy to thaw just the right amount when needed.

• When using freezer bags, lay them flat in the freezer until solid. This saves space and allows for quicker thawing.

• To reheat refrigerated soup, pour it into a pot and warm over medium heat, stirring occasionally until heated through. You can also use a microwave-safe bowl and heat in the microwave, stirring every minute or so.

• To reheat frozen soup, thaw it overnight in the refrigerator or use the defrost setting on your microwave. Once thawed, follow the same reheating instructions as for refrigerated soup.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency. Adjust the seasoning with salt and pepper if needed.

• Avoid refreezing previously frozen soup as this can compromise the texture and flavor. Instead, only thaw the amount you plan to consume.

• For an added burst of freshness, consider adding a handful of freshly chopped kale or a squeeze of lemon juice just before serving reheated soup.

• Stovetop Method:

  1. Pour the leftover Vegan Black-Eyed Pea Soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. If the soup has thickened, add a splash of vegetable broth or water to reach the desired consistency.
  4. Once the soup is heated through and black-eyed peas are tender, serve hot.

• Microwave Method:

  1. Transfer the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If needed, add a bit of vegetable broth or water to adjust the consistency.
  5. Carefully remove from the microwave, stir, and serve hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe casserole dish or Dutch oven.
  3. Cover with a lid or aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, stirring halfway through.
  5. Check if the soup is heated through and adjust the seasoning if necessary before serving.

• Slow Cooker Method:

  1. Transfer the leftover soup to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once the soup is thoroughly heated, serve hot.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally to ensure even heating.
  4. Heat until the soup is warmed through, then serve hot.

• Large pot: Used to cook the soup and combine all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Knife: Essential for chopping the onion and kale.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Used to measure the black-eyed peas, vegetable broth, and diced tomatoes accurately.

• Measuring spoons: Necessary for measuring the olive oil, smoked paprika, dried thyme, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Colander: Useful for draining the soaked black-eyed peas before adding them to the pot.

• Ladle: Perfect for serving the soup into bowls.

Use canned black-eyed peas: Substitute soaked dried peas with canned ones to cut down on cooking time.

Pre-chopped vegetables: Buy pre-chopped onion and kale to save on prep time.

Batch cooking: Double the recipe and freeze portions for quick future meals.

Instant pot: Use an Instant Pot to reduce cooking time significantly.

Pre-made broth: Use store-bought vegetable broth instead of making your own.