22 Delicious Black-Eyed Pea Soup Recipes You Need to Try

Black-eyed peas are more than just a humble legume—they’re a versatile, protein-packed, and nutrient-rich ingredient that can transform a simple soup into a comforting, flavorful meal.

Whether you’re looking for a creamy, spiced, smoky, or refreshing soup, black-eyed peas adapt beautifully to countless flavor profiles.

In this article, we’ve curated 22 black-eyed peas soup recipes that span global cuisines—from Caribbean and Mediterranean to Indian, African, and Southern-inspired dishes.

These soups are perfect for weeknight dinners, cozy lunches, or even as a make-ahead meal for meal prep.

Get ready to explore hearty, delicious, and satisfying ways to enjoy black-eyed peas in soup form!

22 Delicious Black-Eyed Pea Soup Recipes You Need to Try

From creamy coconut-infused versions to smoky chipotle or Moroccan spiced variations, black-eyed peas soups are versatile, nourishing, and packed with flavor.

They’re perfect for cold evenings, lunchboxes, or even when entertaining guests with hearty, globally-inspired dishes.

With this collection of 22 recipes, you’ll never run out of ways to enjoy black-eyed peas in a comforting, delicious soup.

Experiment with flavors, spice levels, and textures, and turn these humble legumes into star soups that everyone will love.

Creamy Black-Eyed Pea Soup with Coconut Milk

This comforting soup is a creamy, flavorful take on traditional black-eyed peas. Infused with coconut milk, garlic, ginger, and aromatic spices, it’s both hearty and subtly exotic.

Perfect as a warming lunch or light dinner, it’s vegan, dairy-free, and packed with protein.

Ingredients:

• 2 cups dried black-eyed peas (or 3 cups canned, rinsed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp black pepper
• 1 tbsp olive oil
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. If using dried black-eyed peas, soak them overnight and drain. Cook them in water until tender, about 45 minutes, then drain.
2. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent.
3. Add carrots and celery, cooking for 5–7 minutes until slightly softened.
4. Stir in cumin, smoked paprika, turmeric, and black pepper, toasting the spices for a minute to release their aroma.
5. Add cooked or canned black-eyed peas and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
6. Pour in coconut milk, stirring gently, and simmer another 10 minutes to let flavors meld. Adjust salt to taste.
7. Using an immersion blender, blend half of the soup for a creamy texture, leaving some whole beans for a hearty bite.
8. Serve hot, garnished with fresh cilantro and a drizzle of coconut milk if desired.

This creamy black-eyed pea soup is a luscious, heartwarming dish perfect for chilly evenings.

The coconut milk adds a gentle sweetness, complementing the earthy beans and spices beautifully.

Spicy Black-Eyed Pea and Tomato Soup

A bold, vibrant soup with a kick, featuring black-eyed peas, tomatoes, and warming spices.

This dish balances the creaminess of beans with the acidity of tomatoes and a hint of heat, making it an unforgettable, nutrient-rich meal.

Ingredients:

• 2 cups dried black-eyed peas (soaked overnight) or 3 cups canned
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional for extra heat)
• 1 tsp ground coriander
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley or basil for garnish

Instructions:

1. Prepare black-eyed peas by soaking overnight if using dried, then cook until tender.
2. In a large pot, heat olive oil and sauté onions, garlic, and bell pepper until softened.
3. Add smoked paprika, cayenne pepper, and ground coriander, stirring for 1 minute.
4. Stir in diced tomatoes and cook for 5 minutes to let the flavors meld.
5. Add black-eyed peas and vegetable broth. Bring to a boil, then reduce heat to a simmer for 25 minutes.
6. Taste and season with salt and pepper. Use an immersion blender to lightly puree for a thicker consistency while leaving some texture.
7. Serve hot, garnished with fresh parsley or basil.

This spicy black-eyed pea and tomato soup is packed with flavor and warmth.

It’s perfect for those who love a little heat in their meals while enjoying the wholesome goodness of beans.

Smoky Black-Eyed Pea and Kale Soup

A rustic, earthy soup that combines smoky flavors with nutritious greens.

Black-eyed peas pair beautifully with kale, smoked paprika, and a touch of garlic, creating a filling and healthy bowl that’s perfect for meal prep or cozy dinners.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 bunch kale, chopped (stems removed)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Juice of ½ lemon

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrot, and celery for 5–7 minutes until softened.
2. Stir in smoked paprika and chili flakes, cooking for another minute.
3. Add black-eyed peas and vegetable broth, bring to a boil, then reduce heat to a simmer for 20 minutes.
4. Stir in chopped kale and cook another 5–7 minutes until wilted but still vibrant.
5. Adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors.
6. Serve hot, optionally with crusty bread for dipping.

Smoky black-eyed pea and kale soup is a nutrient-packed, hearty option for any day.

The combination of smoky spices and fresh greens makes this soup both comforting and healthful, perfect for nourishing the body and soul.

Caribbean Black-Eyed Pea Soup with Coconut and Scotch Bonnet

This vibrant Caribbean-inspired soup bursts with tropical flavors.

Creamy coconut milk, sweet potatoes, and the subtle heat of Scotch bonnet peppers combine with black-eyed peas to create a deeply satisfying, aromatic dish.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small Scotch bonnet pepper, deseeded and finely chopped (optional for heat)
• 1 red bell pepper, diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp allspice
• 1 tsp thyme
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, bell pepper, and Scotch bonnet until softened.
2. Add diced sweet potato, allspice, and thyme, cooking for 2–3 minutes to coat the vegetables in spices.
3. Stir in black-eyed peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until sweet potato is tender.
4. Pour in coconut milk and simmer another 5–10 minutes, allowing the flavors to meld. Season with salt and pepper.
5. Serve hot, garnished with fresh parsley or cilantro.

This Caribbean black-eyed pea soup is rich, creamy, and subtly spicy, with layers of flavor that transport you straight to a tropical island.

Perfect for a cozy dinner with a sunny twist.

Mediterranean Black-Eyed Pea and Spinach Soup

A light yet flavorful soup inspired by Mediterranean cuisine.

Black-eyed peas, fresh spinach, lemon, and herbs create a bright, refreshing dish that’s both healthy and hearty.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Juice of 1 lemon
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add zucchini and cook for 3–5 minutes until slightly tender. Stir in oregano and basil.
3. Add diced tomatoes, black-eyed peas, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
4. Stir in fresh spinach and cook for another 3–5 minutes until wilted.
5. Season with salt, pepper, and lemon juice to taste. Serve garnished with fresh parsley.

This Mediterranean black-eyed pea soup is light, bright, and packed with nutrients.

The lemon and fresh herbs bring a refreshing twist to the earthy beans, making it perfect for a nourishing meal.

Smoky Chipotle Black-Eyed Pea Soup

A smoky, bold soup with a hint of spice from chipotle peppers.

The deep flavors of roasted vegetables, smoky paprika, and black-eyed peas create a rich, satisfying soup that’s perfect for a chilly evening.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 chipotle pepper in adobo, chopped
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until soft.
2. Stir in smoked paprika and chipotle pepper, cooking for 1–2 minutes until fragrant.
3. Add black-eyed peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Blend half the soup with an immersion blender for a creamy texture while leaving some chunks for heartiness.
5. Adjust seasoning with salt and pepper. Serve hot, garnished with cilantro or green onions.

Smoky chipotle black-eyed pea soup is rich, bold, and satisfying.

The smokiness from chipotle and paprika adds depth, making this soup a perfect choice for those who love intense, layered flavors.

African Peanut Black-Eyed Pea Soup

A hearty and unique African-inspired soup where black-eyed peas meet the creamy richness of peanut butter and the warmth of spices.

Sweet potatoes and tomatoes balance the flavors, creating a comforting and satisfying meal.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• 1/3 cup natural peanut butter
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Add diced sweet potato and cook for 5 minutes, stirring occasionally.
3. Stir in smoked paprika, ground coriander, and cayenne pepper. Cook for 1 minute.
4. Add diced tomatoes, black-eyed peas, and vegetable broth. Simmer for 20 minutes until sweet potatoes are tender.
5. Stir in peanut butter until fully incorporated and smooth. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This African peanut black-eyed pea soup is creamy, slightly sweet, and warmly spiced.

The peanut butter adds a luscious texture, making it a comforting and protein-packed option.

Indian Spiced Black-Eyed Pea Soup

Inspired by Indian dal, this soup features earthy black-eyed peas, warming spices, and a touch of coconut milk.

It’s aromatic, flavorful, and perfect with naan or rice.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground coriander
• 1-2 green chilies, chopped (optional)
• 4 cups vegetable broth
• 2 tbsp vegetable oil
• Salt, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot. Sauté cumin seeds, onion, garlic, ginger, and green chilies until fragrant.
2. Add turmeric, garam masala, and ground coriander. Cook for 1 minute.
3. Stir in diced tomatoes and simmer for 5 minutes.
4. Add black-eyed peas and vegetable broth. Simmer for 15–20 minutes.
5. Pour in coconut milk and cook for another 5 minutes. Season with salt.
6. Serve hot, garnished with fresh cilantro and a wedge of lime if desired.

Indian spiced black-eyed pea soup is deeply aromatic, mildly creamy, and full of flavor.

The spices elevate the humble pea into a soul-warming meal.

Creole Black-Eyed Pea Gumbo

A Southern-inspired Creole soup with black-eyed peas, bell peppers, celery, and a smoky tomato base.

This gumbo-style dish is rich, flavorful, and perfect for family gatherings.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, bell pepper, celery, and garlic until tender.
2. Stir in smoked paprika and cayenne pepper. Cook for 1 minute.
3. Add diced tomatoes, black-eyed peas, and vegetable broth. Simmer for 20–25 minutes.
4. Taste and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This Creole black-eyed pea gumbo is smoky, spicy, and hearty. It captures the vibrant flavors of Southern cuisine while remaining vegetarian-friendly.

Mexican Black-Eyed Pea and Corn Soup

A zesty, colorful soup with black-eyed peas, sweet corn, tomatoes, and chili.

The combination is both refreshing and filling, perfect for a weeknight dinner.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion, garlic, and bell pepper until soft.
2. Add chili powder and cumin, cooking for 1 minute.
3. Stir in diced tomatoes, black-eyed peas, corn, and vegetable broth. Simmer for 15–20 minutes.
4. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with cilantro and a squeeze of lime juice.

Mexican black-eyed pea and corn soup is bright, flavorful, and lightly spiced.

It’s an easy, nutritious meal that’s sure to please the whole family.

Italian Black-Eyed Pea Minestrone

A hearty Italian-inspired minestrone with black-eyed peas, vegetables, and herbs. Lightly tomato-based, this soup is both comforting and nourishing.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until tender.
2. Stir in dried basil and oregano for 1 minute.
3. Add zucchini, diced tomatoes, black-eyed peas, and vegetable broth. Simmer for 20–25 minutes.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Italian black-eyed pea minestrone is wholesome, hearty, and brimming with vegetables.

Its familiar flavors make it a comforting choice for any day of the week.

Middle Eastern Black-Eyed Pea and Lentil Soup

A fragrant soup inspired by Middle Eastern flavors, combining black-eyed peas, red lentils, and warm spices like cumin, coriander, and turmeric.

Nutritious and deeply flavorful, it’s perfect for a wholesome meal.

Ingredients:

• 1 cup cooked black-eyed peas
• ½ cup red lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh mint or parsley for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft and fragrant.
2. Add cumin, coriander, and turmeric, cooking for 1 minute.
3. Stir in black-eyed peas, red lentils, and vegetable broth. Simmer for 20–25 minutes until lentils are tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh mint or parsley.

Middle Eastern black-eyed pea and lentil soup is aromatic, hearty, and packed with protein.

The combination of spices elevates this simple dish into an unforgettable, wholesome meal.

Thai Coconut Black-Eyed Pea Soup

A fragrant Thai-inspired soup with black-eyed peas, lemongrass, ginger, and coconut milk.

Light, creamy, and bursting with flavors, it’s perfect as a healthy, comforting meal.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 can (14 oz) coconut milk
• 1 stalk lemongrass, bruised and chopped
• 1-inch piece ginger, grated
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 4 cups vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp lime zest
• 1 tbsp olive oil
• Salt, to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a pot. Sauté garlic, ginger, and lemongrass for 2–3 minutes until fragrant.
2. Add bell pepper and sauté for another 3 minutes.
3. Stir in black-eyed peas, coconut milk, and vegetable broth. Bring to a gentle boil, then simmer for 15–20 minutes.
4. Remove lemongrass pieces. Season with soy sauce, lime zest, and salt.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Thai coconut black-eyed pea soup is creamy, aromatic, and slightly tangy. The lemongrass and coconut milk give it a refreshing tropical flavor perfect for any day.

Smoky Bacon-Style Black-Eyed Pea Soup (Vegan Version)

A smoky, comforting soup that mimics the flavor of traditional bacon-based soups using smoked paprika and liquid smoke for depth.

Perfect for hearty vegan meals.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp smoked paprika
• ¼ tsp liquid smoke
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion, garlic, carrots, and celery until softened.
2. Stir in smoked paprika and liquid smoke, cooking for 1–2 minutes.
3. Add black-eyed peas and vegetable broth. Simmer for 20–25 minutes.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This smoky black-eyed pea soup delivers the rich flavor of traditional bacon soups without any meat, making it perfect for vegan or vegetarian diners.

Moroccan Black-Eyed Pea and Chickpea Soup

A fragrant, spiced Moroccan-style soup combining black-eyed peas, chickpeas, tomatoes, and warm spices. Comforting, aromatic, and satisfying.

Ingredients:

• 1 cup black-eyed peas, cooked
• 1 cup cooked chickpeas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until fragrant.
2. Add cumin, coriander, and cinnamon, stirring for 1 minute.
3. Add black-eyed peas, chickpeas, diced tomatoes, and vegetable broth. Simmer for 20–25 minutes.
4. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

Moroccan black-eyed pea and chickpea soup is a delightful mix of spices and legumes.

It’s hearty, flavorful, and perfect for a satisfying lunch or dinner.

Italian White Bean and Black-Eyed Pea Soup

A rustic Italian-style soup that combines black-eyed peas with cannellini beans, garlic, herbs, and vegetables for a deeply comforting dish.

Ingredients:

• 1 cup black-eyed peas, cooked
• 1 cup cannellini beans, cooked
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until tender.
2. Stir in rosemary and thyme for 1 minute.
3. Add black-eyed peas, cannellini beans, diced tomatoes, and vegetable broth. Simmer for 20–25 minutes.
4. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This Italian-style soup is rustic, hearty, and full of flavor. The combination of beans and herbs makes it a classic, soul-warming dish.

Smoky Roasted Vegetable and Black-Eyed Pea Soup

A rich, smoky soup with roasted vegetables and black-eyed peas.

Roasting the veggies enhances their natural sweetness, adding depth to this healthy, comforting soup.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 2 carrots, chopped
• 2 red bell peppers, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, bell peppers, and onion with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly charred.
2. Heat a large pot and sauté garlic for 1 minute.
3. Add roasted vegetables, black-eyed peas, smoked paprika, and vegetable broth. Simmer for 15 minutes.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh thyme.

Smoky roasted vegetable and black-eyed pea soup is sweet, smoky, and deeply flavorful.

Roasting the vegetables elevates the soup, making it rich and satisfying.

Caribbean Curry Black-Eyed Pea Soup

A spiced Caribbean curry soup featuring black-eyed peas, coconut milk, and vibrant vegetables.

Warming spices and creamy coconut make this a truly comforting dish.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, chopped
• 1 tsp curry powder
• ½ tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion, garlic, ginger, and bell pepper until tender.
2. Stir in curry powder and turmeric for 1 minute until fragrant.
3. Add black-eyed peas, coconut milk, and vegetable broth. Simmer for 20 minutes.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

Caribbean curry black-eyed pea soup is creamy, warmly spiced, and full of tropical flavors.

The coconut milk and curry spices make this a unique and comforting meal.

Smoky Chipotle Sweet Potato Black-Eyed Pea Soup

A smoky, slightly spicy soup that combines the creaminess of sweet potatoes with black-eyed peas and chipotle peppers for a bold, flavorful experience.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 chipotle pepper in adobo, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, and bell pepper until tender.
2. Stir in smoked paprika and chipotle pepper, cooking for 1–2 minutes until fragrant.
3. Add sweet potato, black-eyed peas, and vegetable broth. Simmer for 20–25 minutes until sweet potato is tender.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

Smoky chipotle sweet potato black-eyed pea soup is rich, spicy, and satisfying.

The sweetness of the potatoes balances the smoky heat perfectly.

Lemon Herb Black-Eyed Pea Soup

A light, refreshing soup featuring black-eyed peas with bright lemon and fresh herbs. Perfect as a nourishing spring or summer meal.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• Juice and zest of 1 lemon
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion, garlic, carrots, and celery until tender.
2. Add dried thyme and cook for 1 minute.
3. Stir in black-eyed peas and vegetable broth. Simmer for 15–20 minutes.
4. Add lemon juice and zest. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs.

Lemon herb black-eyed pea soup is light, bright, and refreshing. The lemon and herbs lift the flavors, making it a perfect wholesome meal for warmer days.

Roasted Red Pepper and Black-Eyed Pea Soup

A rich, velvety soup that pairs roasted red peppers with black-eyed peas for a smoky, slightly sweet flavor profile.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 3 red bell peppers, roasted and peeled
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh basil for garnish

Instructions:

1. Roast red bell peppers under a broiler or on a grill until charred. Peel and chop.
2. Heat olive oil in a pot. Sauté onion and garlic until fragrant.
3. Add roasted red peppers, black-eyed peas, smoked paprika, and vegetable broth. Simmer for 15–20 minutes.
4. Blend with an immersion blender for a smooth consistency. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil.

Roasted red pepper and black-eyed pea soup is smoky, creamy, and full of vibrant flavors.

The roasted peppers add depth, making this a standout dish.

Mediterranean Black-Eyed Pea and Tomato Soup

A light, hearty Mediterranean-inspired soup with black-eyed peas, tomatoes, olives, and aromatic herbs.

Perfect for a wholesome lunch or dinner.

Ingredients:

• 2 cups cooked black-eyed peas or 3 cups canned, drained
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• ½ cup Kalamata olives, pitted and sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until tender.
2. Add diced tomatoes, oregano, and basil. Cook for 5 minutes.
3. Stir in black-eyed peas, olives, and vegetable broth. Simmer for 15–20 minutes.
4. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Mediterranean black-eyed pea and tomato soup is light, flavorful, and satisfying.

The combination of olives, herbs, and tomatoes creates a fresh and wholesome dish.