Black-eyed Pea Soup

Source: Iowa State University - Extension and Outreach

Serving size: 1-1/2 cups

Servings per recipe: 5

This vegan and gluten-free soup will keep you warm and can be made on the stove top or in a slow cooker!

View Nutrition Facts


  • 1/2 pound dried black eyed peas
  • 2 cups vegetable broth
  • 3 cups water
  • 6 carrots, chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning (basil, dried oregano, rosemary, or sage)


Knife, cutting board, colander, measuring cups and spoons, mixing spoon, and large cooking pot or slow cooker.


  1. Rinse and sort black-eyed peas to remove any dirt or debris.
  2. Place all ingredients in a large pot and mix.
  3. Cook on medium heat for 2 hours, stirring occasionally.

This recipe can also be prepared in a slow cooker. Place all ingredients in the slow cooker but use just 1 cup of water. Cook on low for 8 hours.


All fresh vegetables need to be washed under running water before using. Always use a clean knife and cutting board for fresh vegetables.

More About Black Eyed Peas

How to Select

Choose dried black-eyed peas or peas canned with low or no sodium. Select dried peas that are dry, firm, clean, uniform in color and not shriveled.

How to Store

Store dried peas at room temperature, in a closed container to protect from moisture and pests. Store canned black-eyed peas at room temperature. Use before expiration date on can.

How to Prepare

To reconstitute dried black-eyed peas, put them in a large pot and cover with about 3 inches of water. Soak the peas overnight, then drain the water and rinse the peas. You can also "quick-soak" the peas by putting them in a pot, covering them with 3 inches of water, and bringing them to a boil for 3 minutes. Then cover, remove from heat, and let the peas soak for an hour. Drain and rinse the peas before using.