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!
Yields 6-8 servings
Smoky Sweet Potato Black-eyed Pea Soup
This 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!
15 minPrep Time
1 hr, 20 Cook Time
1 hr, 35 Total Time
1 lb (16 oz bag) dried black-eyed peas, soaked 8 hours (overnight) covered in water
6 cups warm water or low-sodium veggie broth (see note below)
2 cups chopped bell peppers (280 g, I used 1 red and 1 green for color, but use what you like)
1 1/2 cups finely chopped onion (195 g)
4 x-large garlic cloves (you'll need 2 1/2 tablespoons minced garlic, really adds great flavor, my cloves were huge)
3 cups of 1/2 inch chunks peeled and chopped sweet potato (470 g)
3/4 cup medium heat salsa (120 g, I used Trader Joes, use mild for less spicy)
1 tablespoon ground cumin
2-3 teaspoons smoked paprika (depending on how smoky you like it)
salt and pepper (1 tablespoon + 1 teaspoon salt and 1 teaspoon black pepper)
Note: I used a medium heat level salsa from Trader Joes, this gives QUITE the kick of heat to the soup, which I wanted. If you are afraid of it being too spicy, then use a mild salsa and you can always add in cayenne pepper at the end to your liking. I found this level of spice to be perfect with the medium salsa. Also, I used water and the soup was delicious and flavorful, but if you want to use a low-sodium veggie broth, you may need a little less salt. Start with 1 tbsp and add more at the end if necessary, otherwise use the full amount)
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 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 let 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). 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. Remove from the heat and serve with my Magic Skillet Cornbread ! Click the link for the recipe. I made them into muffins instead of skillet pan. Made it easier for serving the soup.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!