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!
Love it, as did my entire family, including the littles. Using it for our plant-based cooking club this month
That is so wonderful to hear Jenniffer!
Love this recipe! Made for my parents while visiting who are not vegan. They loved it. Making it again tonight for my fiancé. It’s incredibly delicious and the salsa adds just the right amount of heat to kick up a tiny bit.
That is wonderful to hear Sarah!
I just found out I’ve got 60% blockage of my right coronary artery. I’m desperately trying to find vegan recipes. I made this today 7/4 instead of burgers. It’s delicious! I made an easy version. Boiled 2 sweet potatoes in salsa and broth. It already has onions in it. Then I added cumin and cinnamon. When potatoes were done I added black eyed peas from a pint jar that I canned. Thank you so much for posting this idea! You are saving lives.
That is great to hear you loved the recipe Christine!!
How would you convert this to an Instapot recipe?
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!
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!!
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!
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!
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?
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.