Inspired by Cajun cuisine, this hearty vegan black-eyed pea soup recipe is easy to prepare, cooks up fast, and tastes absolutely fantastic with a piece of cornbread on the side. It can be enjoyed year around.
For this recipe, you can use a prepared Cajun seasoning blend. In the past, I have used Spicely Organic Spices Cajun Seasoning or Spice Hunter Salt-Free Cajun Creole Seasoning with great success. Neither are very spicy. You can also make your own Cajun seasoning blend from scratch.
If your seasoning blend isn’t spicy enough for you and you would like a little extra kick, add a bit of cayenne or some hot sauce into the soup until it tastes right to you.
For a variation, add ½ cup of broken, dehydrated soy curls to the black-eyed pea soup when you add the diced fire roasted tomatoes and broth. Yum!
Cajun Black-Eyed Pea Soup
2 Tbsp olive oil
1 ½ cups chopped onion
3 garlic cloves, coarsely chopped
1 cup chopped green pepper
1 cup chopped red pepper
2 stalks celery, chopped
1 ear of sweet corn with corn cut off the cob (OR ½ cup frozen sweetcorn)
2 tsp Cajun seasoning (see note above)
½ tsp smoked paprika
2 bay leaves
14.5 ounce can of diced fire roasted tomatoes
3 cups broth (I used 3 cups of water + 1 1/2 cubes of Edward and Sons Not-Chick’n Bouillon)
15.5 ounce can of black-eyed peas, drained and rinsed
1. In a large, heavy pot or dutch oven, add olive oil, onions and garlic with a pinch of salt. Sauté over medium-high heat for ~5 minutes or until the onion is a bit golden and soft. Then, add Cajun seasoning, smoked paprika, and bay leaves, and sauté for 2 more minutes.
2. Add green pepper, red pepper, celery and sweet onion. Stirring every now and then, sauté for 5 more minutes.
3. Stir in the fire roasted diced tomatoes and broth. Bring to a boil over high heat. Once boiling, add black-eyed peas, cover with a lid, and turn the heat down to medium-low. Simmer for 15-20 minutes. Taste, and adjust seasonings, if needed. Serve.