Cajun Black-Eyed Pea Soup

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. It makes 4 servings.

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! 

Into Cajun-inspired vegan recipes? Check out Slow Cooker Cajun Kidney Beans and Rice. Or don’t miss other UVK recipes, like Slow Cooker Black-Eyed Peas, Okra and Tomatoes, Slow Cooker Black-Eyed Peas and Collard Greens, Herbed Black-Eyed Pea and Cannellini Bean Salad and more.

Cajun Black Eyed Pea Soup

2 Tbsp olive oil

1½ cups chopped onion

3 garlic cloves, coarsely chopped

2 tsp Cajun seasoning (see note above)

½ tsp smoked paprika

2 bay leaves

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 sweet corn)

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

Salt

Black pepper, to taste

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, bay leaves, and black pepper (to taste).  Sauté for 2 more minutes.  

2. Add green pepper, red pepper, celery and sweet corn. 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 the Cajun black eyed pea soup, and adjust seasonings, if needed. Serve.