Black Eyed Pea Soup


A user submitted recipe. I can’t wait to try it! Do you have Black Eyed Pea recipe worth sharing? Send me an email or members can log in and use the submit a recipe link to post it yourself. Photo to follow once I make it.

(Update: I tried it today and it was a great hot meal for a cold day.)

 Prepare the beans:

  • Cover 1 pound bag of blackeye peas with lots of cold water.  Bring to the boil and cook for one minute.  Turn off the flame and lightly salt the water.  Let sit until tender (at least 1 hour).  If not completely soft, bring to the boil again for a few minutes.
  • Remove beans from broth and refrigerate if these are cooked way ahead of time.  Save the cooking liquid.

In the meantime prepare all of the vegetables

  • 2 Tbs garlic, chopped
  • ¾ cup chopped white onion
  • 6 stalks celery, chopped
  • ½ green pepper chopped
  • ½ red pepper chopped
  • 1 poblano pepper roasted over direct flame until blistered on all sides, with skin left on.  Chop.  You can remove some of the seeds if you wish, however this is not a very hot pepper.
  • 4 medium carrots, peeled and sliced in rounds
  • ½ tsp dried thyme
  • ½ tsp dried marjoram
  • 1 bay leaf
  • 1 Tbs soy sauce
  • 2 tsp balsamic vinegar
  • 2 tsp granulated garlic
  • 2 tsp granulated onion
  • ½ bunch of kale, washed and shredded
  • ¼ cup chopped fresh parsley

Prepare the soup:

  • Heat frying pan with 2 Tbs oil, sauté garlic for 30 seconds
  • Add chopped onion and celery, salt and pepper to taste.  Sauté over medium heat until slightly softened but not browned.  You want a little texture to remain.
  • Add chopped peppers (red, green) and cook for 5 minutes until beginning to soften, but still firm.  Add poblano pepper.  Turn off the heat.
    • Meanwhile, add carrots, thyme, marjoram, soy sauce, balsamic, garlic and onion powder to bean broth.  Bring to the boil and cook until carrots are just barely tender.
    • Add beans and onion/pepper mixture to the pot and bring to a boil.  When it comes to the boil, reduce heat and simmer for about 5 – 10 minutes so flavors will blend. Letting it sit before serving will also help flavors to develop.
    • Add kale and cook for 2 minutes more.
    • Stir in fresh parsley right before serving.


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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

2 Comments on “Black Eyed Pea Soup

Robert Hollis
06/12/2015 at 11:39 pm

Help! what can I use that is healthy in the place of all salts? you guested I have blood pressure issues. I am a new convert to the vegan movement.

Nana Kwaku Opare
06/17/2015 at 8:03 pm

Robert Hollis, Without having seen you as a patient we can’t give you specific advice for your health situation. That said, when you are looking for a salt replacement remember that if it is salty it contains salt or sodium. Over time you can train your taste buds to enjoy your food without added salt. Use herbs and spices instead.

We would also advise you to look at other sources for reducing your blood pressure such as meditation, stress reduction, overall diet change, and moving towards an optimal healthy lifestyle. You can look at my book The Rule Book And User Guide For Healthy Living for what We suggest for creating a healthy lifestyle.

From Nana Kwaku Opare, MD


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