Smoky Black-Eyed Pea Soup with Quinoa

smoky black eyed pea soup in white speckled bowl on top of wooden tray with collard green leaves

5 from 7 reviews

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


  • 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