Mediterranean Black Eyed Pea Soup

Mediterranean Black Eyed Pea Soup 

Bring in the New Year with a bowl of hearty Mediterranean Black Eyed Pea Soup with collard greens and smoky creole seasoning! It’s a cozy plant-based recipe that’s healthy and delicious as can be!


Easy 1 pot meal! Whether starting with soaked or canned black eye peas, this recipe cooks fairly fast but tastes like it stewed for hours. And since it cooks in 1 pot, you’ll have less clean up and more time to enjoy. You’ll also find Instant Pot and Slow Cooker instructions!

It’s healthy and nutritious! Made with plant-based whole foods, this vegan black eyed pea soup is loaded with protein and fiber to keep you feeling fuller longer. Plus, it provides plenty of essential vitamins, minerals and macro nutrients. See recipe card for more info!

Makes plenty so you will have leftovers. This recipe will yield enough for 8, making it perfect for a small crowd. And if not feeding that many, you’ll be glad to have leftovers because it tastes even better the next day.

Savory and hearty, this Black Eyed Pea Soup with collards is an easy one-pot meal made 100% vegan, gluten-free, and low-fat. It’s a healthy way to bring the new year and enjoy to your heart’s content!

Prep Time: 10 min

Cook Time: 1 hour 15 min

Total Time: 1 hour 25 minutes

Yield: Serves 6 – 8

INGREDIENTS For Mediterranean Black Eyed Pea Soup 

⭐1 lb. black eyed peas, soaked – see notes (or 3 cans (14oz), drained and rinsed)

⭐2 tablespoon olive oil or 1/3 cup water

⭐1 yellow onion, diced

⭐2 large carrots, diced

⭐2 celery ribs, sliced

⭐3 garlic cloves, minced

⭐1 tablespoon smoked paprika

⭐1 teaspoon EACH thyme, basil, and oregano

⭐1 teaspoon EACH garlic + onion powder

⭐1/2 – 1 teaspoon red pepper flakes, optional

⭐1 can (28oz.) diced tomatoes, with the juices

⭐2 – 3 cups collard greens, chopped

⭐6 cups low-sodium vegetable broth

⭐1/2 – 1 teaspoon EACH salt + pepper, or to taste

INSTRUCTIONS For Mediterranean Black Eyed Pea Soup 

Saute: In a large dutch oven, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 – 10 minutes. Add the garlic, smoked paprika, thyme, basil, oregano, and garlic & onion powder, cook until fragrant, about 1 – 2 minutes.

Simmer: Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil, cover, reduce heat to low, and simmer for 20 minutes (for canned) to 1 1/4 hours (for soaked), or until beans are tender. Before soup is done, about 5 – 10 minutes ahead, stir in the collard greens. Season with plenty of salt and pepper.

Serve: We love adding a squeeze of lemon over the top of our serving bowls for brightness. And this slightly sweet Vegan Cornbread is the perfect accompaniment to this savory soup!

Store: Leftovers can be kept in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.


How to soak black-eyed peas: Place the beans in a pot of water, covering them with 1 – 2 inches, and let soak for at least 8 hours, drain water. For a quick soak, heat the beans up to a boil, remove from heat and let soak in the hot water for 1 hour, drain water.

How long does it take to cook black eyed peas? On the stovetop, presoaked beans take about 1 hour to cook. In the Instant Pot, they take about 8 minutes at HIGH pressure to fully cook. When using a slow cooker, it will take 3 – 4 hours on HIGH or 5 – 6 hours on LOW.

Herbs: For variation, use poultry, Italian, or herbes de provence.

Greens: Switch up the collards with kale, chard, or spinach.

Other Cooking Methods:

Instant Pot: Add everything to the pot, except the collards, attach and seal the lid. Cook on HIGH pressure for 2 minutes (using canned beans) or 8 minutes (using soaked beans). Stir in the collards when done, and season well.

Slow-Cooker: If using dried beans, there is no need to soak the beans. Add everything to the bowl of a slow cooker, except for the collards. Cook on HIGH for 7 – 8 hours (if using canned or presoaked beans, cook on LOW for 5 – 6 hours or HIGH for 3 – 4 hours). Stir in collards at the end, and season well with salt and pepper.


Serves 6Calories 348Total Fat 3.9g 5%Saturated Fat 0.7g Cholesterol 0mg 0%Sodium 536.5mg 23%Total Carbohydrate 62g 23%Dietary Fiber 12.2g 43%Sugars 13.2g Protein 20.5g 41%VitaminA33%VitaminC25%Calcium16%Iron48%VitaminD0%Magnesium41%Potassium29%Zinc28%Phosphorus30%Thiamin (B1)63%Riboflavin (B2)23%Niacin (B3)20%Vitamin B626%Folic Acid (B9)

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