Smoky Black-Eyed Pea Soup with Quinoa

GFGluten Free

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This 10-ingredient Smoky Black-Eyed Pea Soup is cozy, hearty, and packed with extra plant-based protein thanks to the addition of Quinoa!

Have you cooked with Black-Eyed Peas before?

My dad grew up in Tennessee, so while I’m not southern myself, I do recall eating a lot of Black-Eyed Peas (or as he calls them, “Beeps”) growing up. They were actually one of my favorite beans!

ingredients for black-eyed pea soup with quinoa on wooden cutting board

This hearty soup is full of typical “Southern” ingredients like Black-Eyed Peas, Collard Greens, and Carrots. However, I still wanted to put my own twist on things, so I decided to bulk up this soup with some Quinoa for extra plant protein! It compliments the other flavors in this soup well, and cooks up quickly while the entire mixture simmers.

close up photo of smoky black-eyed pea soup in white speckled bowl

The combination of Smoked Paprika, Fire Roasted Tomatoes, and fresh Thyme work really well here to give this soup great depth of flavor. You can use dried Thyme if you’d like, but I’d recommend fresh if you have access to it. It does make a difference, I promise 😉

All in all, this whole recipe comes together in just over 30 minutes, so it’s perfect for an easy weeknight meal. It’s hearty enough to serve alone, but would also be great with a thick slice of crusty bread. However you serve it, it’s sure to leave your belly full, satisfied, and happy.

angled view of bowl of black-eyed pea soup with quinoa on top of collard greens

A Few Final Thoughts:

  • Most grocery stores should carry Black-Eyed Peas, but you can substitute with another bean if you’d like.
  • I would recommend purchasing whole Collard Green leaves vs. pre-chopped ones. The pre-chopped usually still have the stems in them, which will leave really touch pieces in the soup.
  • Not only is this recipe great for Meal Prep, but it freezes well too! I like to pre-portion my soup into reusable freezer bags so I can defrost for a quick meal.

bowl of black-eyed pea soup with quinoa on collard greens and with silver spoon

If you’re looking for more cozy Soup recipes, you’ll also love this Chipotle, Sweet Potato, & Pumpkin Soup and this Slow Cooker Bean & Quinoa Chili!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Smoky Black-Eyed Pea Soup with Quinoa

This 10-ingredient Smoky Black-Eyed Pea Soup is cozy, hearty, and packed with extra plant-based protein thanks to the addition of Quinoa!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4-5 Servings 1x
  • Category: soup
  • Method: Stovetop
  • Cuisine: American


  • ½ Yellow Onion
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Thyme, chopped
  • 2 tsp Smoked Paprika
  • 1 cup Carrots, chopped (about 2 Medium)
  • 28 oz can Fire-Roasted and Diced Tomatoes
  • 3 cups cooked Black-Eyed Peas*
  • 8 cups Low-Sodium Vegetable Broth
  • ⅔ cup Quinoa, dry
  • 5 large Collard Green leaves, destemmed and roughly chopped
  • Salt and Black Pepper, to taste


  1. First, add the Onion and Garlic to a large nonstick pot with a splash of Vegetable Broth or Oil. Sauté over Medium heat until translucent.
  2. Reduce the heat to Medium-Low, then add in the Thyme, Smoked Paprika, and Carrot. Sauté for an additional 2-3 minutes, until fragrant.
  3. Then, add the Diced Tomatoes, Black-Eyed Peas, Vegetable Broth, and dry Quinoa to the Pot; bring the mixture to a boil over high heat, then reduce the heat and simmer uncovered for 11 minutes.
  4. Add the Collard Greens to the pot, then simmer for an additional 5-7 minutes, until the Quinoa is cooked. Add Salt and Black Pepper to taste, if necessary.
  5. Divide into bowls and serve as desired. Leftovers can be refrigerated for up to one week, or frozen for up to 2 months.


  • If you are using Black-Eyed Peas from a can, make sure to thoroughly drain and rinse them first

Keywords: black eyed pea soup, vegan quinoa soup, fall bean soup, black eyed pea recipes, collard green soup

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. Hey there! We used the black eyed peas from a can originally. If you’re making your own beans from scratch you can either soak overnight and then cook them on their own or cook them the day of but they will take a bit longer to cook.

  1. I made this for New Year’s Eve and froze it and am eating it again today and it is still really delicious. This is one of my favorite soups. Thank you!

  2. Can you please tell me how many calories this would be for a single bowl. and what would be the quantity in the bowl? It would be really helpful if you can give this information in all the recipes, cause I really love your recipes and really help me to schedule my calorie intake as I’m on a plan to healthy this year. 🙂

    1. We don’t calculate calories for our recipes and take an intuitive eating approach to things. BUT there are some online calculators available that can help you figure out the calorie and nutritional info for any meal just by plugging in ingredients!

  3. Thank you for this yummy and easy recipe. I cooked the soup with the carrots about 30 minutes so the carrots were softer. I also used 3/4 tsp of dried thyme instead of fresh and made sure to remove any hard parts of the kale. This soup was perfect. My husband has eaten it many times. It is very nice for the first day of the year.

  4. I dont eat the nightshades..i.e tomatoes in this recipe. do you think its still worth making this recipe if leaving it out?

    1. The soup will be quite different without it and the flavors will change. You can definitely omit it if you really want but you may need to taste test and flavor it to your liking if you head that route.

  5. This was a surprise for me. I intended to make white bean and kale soup today only to discover all I had in the pantry were black eyed peas. The smoked paprika adds a rich flavor to the soup. We like heat, so I mixed about half a can of Rotel (hot) instead of the whole 28oz of fire roasted tomatoes. I will make this again

  6. It would be really useful if we had some indication (in the notes) what 3 cups of black eyed peas means. One can? Two? What size? I’ll go to the store later and buy two just in case.

  7. Just made this wonderful soup, I used garbanzo beans since that’s what I had on hand. It was filling and delicious ????

  8. How would you suggest I cook the black eyed peas from scratch? Looks delicious! Thanks for sharing.

    1. Hi Jill! I use my electronic pressure cooker, but you can also cook them on the stovetop if you have more time 🙂

  9. This looks delicious! I have almost all the ingredients, so after a trip to the store I will make it this weekend.