Vegan Black Eyed Pea Soup with Sausage and Collard Greens

This vegan black eyed pea soup with sausage and collard greens is a hearty and filling lunch! Easy soup recipe, great for meal prep lunches. Enjoy as a hearty meal, alongside a slice of thick crusty sourdough or a warm flaky biscuit.  Great for fall or winter, a cozy soup by the fire.

This Vegan Black Eyed Pea Soup is so unbelievably flavorful and satisfying! It’s warm and smoky from the vegan sausage, and makes a great lunch or dinner for these chilly autumn nights. Great to meal prep for the week – this good-for-you soup is loaded with greens, veggies, and vegan protein.

This Vegan Black Eyed Pea Soup Is:

  • Warming
  • Hearty
  • Smoky
  • Satisfying
  • Filling
  • High protein
  • Vegan, Gluten Free, Dairy Free, Meatless!

This is a great New Year’s Day black eyed pea recipe! People traditionally enjoy black eyed peas on January 1st for a year of prosperity and good fortune. But why wait until next year?  This warm and earthy soup is ready in under an hour, and is a fantastic meal in itself. You can enjoy it with sourdough bread, garlic and herb sourdough croutons, or with a slice of rosemary focaccia bread.

What’s In This Black Eyed Pea Soup Recipe?

  • Black Eyed Peas:  which you can cook from scratch in the instant pot or stove top, or just used canned. I wrote the recipe below to call for 2 cans of beans.
  • Sausage of choice: I used a veggie sausage in this soup, but you can use any kind of sausage you prefer: vegan, beef, turkey, pork… whatever you normally cook with would be great in this recipe!
  • Onions: for a bit of flavor and kick
  • Carrots: for color and sweetness
  • Celery: celery, carrots, and onion are the holy trinity and really belong in any soup 🙂
  • Canned Tomatoes: I used crushed but you can use diced or whole if you prefer.
  • Collard Greens: for color and some roughage. They give this dish some southern soul, and the greens hold up fantastic to being cooked!  If you can’t find collard greens at your market, you can use kale or spinach instead.
  • Spices: garlic salt, pepper, crushed pepper flakes for heat.

How Do I Make This Vegan Black Eyed Pea Soup?

  1. In a Dutch oven or other heavy bottom pot, heat the olive oil over low heat.  Add the onions and saute for 5 or 6 minutes until they begin to soften.
  2. Add the carrots, celery, vegan sausage, tomatoes, black eyed peas, garlic salt, and vegetable stock.  Stir well to combine, bring pot to a boil, then reduce heat and simmer on low for 30 minutes or until carrots are cooked through.
  3. Add the collard green to the pot, and cook for another 10 minutes on low heat.
  4. Taste and add crushed red pepper flakes for heat, and fresh black pepper to taste.  Enjoy!

Other Hearty Soup Recipes You’ll Love!

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)

Coconut Black Bean Soup (Pantry Staple, Vegan, Gluten Free)

Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)

 

As always, if you make this vegan black eyed pea soup recipe with collard greens and sausage be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Vegan Black Eyed Pea Soup

This vegan black eyed pea soup with sausage and collard greens is a hearty and filling lunch! Easy soup recipe, great for meal prep lunches.
5 from 2 votes
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Lunch, Soup
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • 2 carrots diced
  • 2 celery stalks chopped
  • 3 links vegan sausage of choice sliced into half moons
  • 1 14 ounce can crushed tomatoes
  • 3 cups cooked black eyed peas 2 13-ounce cans, drained
  • 1/4 teaspoon garlic salt
  • 8 cups vegetetable stock
  • 2 cups collard greens chopped
  • Crushed red pepper flakes to taste optional
  • Fresh Pepper to taste

Instructions
 

  • In a Dutch oven or other heavy bottom pot, heat the olive oil over low heat.  Add the onions and saute for 5 or 6 minutes until they begin to soften.
  • Add the carrots, celery, vegan sausage, tomatoes, black eyed peas, garlic salt, and vegetable stock.  Stir well to combine, bring pot to a boil, then reduce heat and simmer on low for 30 minutes or until carrots are cooked through.
  • Add the collard green to the pot, and cook for another 10 minutes on low heat.
  • Taste and add crushed red pepper flakes for heat, and fresh black pepper to taste.  Enjoy!
Keyword Black Eyed Pea Soup Recipe Easy, Black Eyed Pea Soup with Sausage, Vegan Black Eyed Pea Soup, Vegan Black Eyed Peas Recipe, Vegan Meal Prep with Beans
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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