When the temperatures drop and you crave something warm, hearty, and full of soul, this Smoky Black Eyed Pea and Sweet Potato Soup is exactly what you need. Perfect for a cozy evening at home or a comforting weekend meal with family, this dish blends traditional Southern flavors with a nourishing, modern twist. The earthy depth of black eyed peas meets the natural sweetness of tender sweet potatoes, all brought together by a hint of smoky spices that make every spoonful unforgettable.
Inspired by classic Southern kitchens where black eyed peas are often a symbol of good luck and prosperity, this recipe reimagines the beloved legume in a rich, vegetable-forward soup. It’s wholesome, satisfying, and plant-based, making it ideal for anyone looking to enjoy a healthy yet deeply flavorful meal.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and cubed
- 3 cups cooked black eyed peas (or 2 cans, drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup chopped kale or collard greens
- 1 tablespoon apple cider vinegar (optional, for brightness)
- Fresh parsley or green onions, chopped (for garnish)
Directions
- Sauté the aromatics.
In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic, carrots, celery, and bell pepper. Continue cooking for another 5 minutes until the vegetables start to soften. - Add the seasonings.
Sprinkle in the smoked paprika, cumin, thyme, and chili powder. Stir for about 30 seconds to release the aromas of the spices. - Add the hearty ingredients.
Add the cubed sweet potatoes, black eyed peas, diced tomatoes, and vegetable broth. Toss in the bay leaf, then stir everything together. - Simmer the soup.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 25–30 minutes, or until the sweet potatoes are tender and the flavors have melded together. - Add the greens.
Stir in the chopped kale or collard greens and simmer for another 5 minutes until the greens are wilted but still vibrant. - Season to taste.
Remove the bay leaf. Add salt and black pepper to taste, and if desired, stir in a splash of apple cider vinegar to brighten the flavor. - Serve warm.
Ladle the soup into bowls and garnish with fresh parsley or green onions. Serve with warm cornbread, biscuits, or crusty bread on the side.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Yield
6 servings
The Magic Behind This Recipe
What makes this Smoky Black Eyed Pea and Sweet Potato Soup so special is the balance of flavors and textures. The black eyed peas add a creamy heartiness that absorbs the smoky seasoning beautifully, while the sweet potatoes bring a natural sweetness that rounds out the dish. Every bite feels grounding and nourishing, reminding you of comforting home-cooked meals with a Southern flair.
This recipe was inspired by the traditional New Year’s dish of black eyed peas, often served to bring good fortune. By transforming that tradition into a soup, you capture the same essence of comfort and abundance—any time of year. The touch of smoke, the vibrant colors of the vegetables, and the wholesome ingredients create a bowl of soup that’s both satisfying and revitalizing.
Why You’ll Love This Soup
- Wholesome and Hearty: Packed with protein-rich black eyed peas and fiber-filled sweet potatoes, this soup keeps you full and energized.
- Naturally Smoky and Flavorful: Without relying on meat or bacon, smoked paprika and cumin deliver that satisfying smoky taste.
- Simple and Budget-Friendly: Most of the ingredients are pantry staples or affordable produce you can find year-round.
- Perfect for Meal Prep: It stores well in the fridge or freezer, making it a great make-ahead lunch or dinner option.
- Plant-Based Comfort: A fully vegetarian and vegan-friendly meal that doesn’t compromise on flavor or satisfaction.
Serving Ideas
This smoky black eyed pea soup is delicious on its own, but if you want to turn it into a full Southern-inspired meal, here are some pairing ideas:
- With Cornbread: A classic choice. The slight sweetness of cornbread complements the smoky soup beautifully.
- With Rice: Pour the soup over steamed rice for a heartier, stew-like dish.
- With a Simple Salad: A crisp green salad with a tangy vinaigrette balances the richness of the soup.
- With Baked Sweet Potato Fries: For extra texture and a fun twist, serve alongside crispy baked fries.
Whether you enjoy it solo or with sides, this soup delivers warmth and nourishment in every spoonful.
Nutrition Benefits
This dish isn’t just comforting—it’s nutritious, too.
- Black Eyed Peas: A great source of plant-based protein, fiber, iron, and folate. They support digestion and heart health.
- Sweet Potatoes: Packed with beta-carotene (Vitamin A), they promote healthy vision and immune function.
- Leafy Greens: Kale and collard greens bring calcium, Vitamin K, and antioxidants for overall wellness.
- Olive Oil: Adds healthy fats that improve nutrient absorption and promote satiety.
Together, these ingredients make a wholesome, balanced meal that nourishes both body and soul.
Tips for Perfect Results
- Use Smoked Paprika Generously: It’s the secret to achieving that deep smoky flavor without any meat or artificial ingredients.
- Cook Until Sweet Potatoes Are Tender: This allows the starch to slightly thicken the broth naturally.
- Adjust Consistency: If you prefer a thicker soup, mash a few sweet potato cubes or black eyed peas with the back of a spoon. For a thinner soup, add a splash of extra broth.
- Let It Rest: Like many hearty soups, the flavor deepens after sitting for a few hours or overnight. Reheat gently for best results.
- Customize Your Greens: Collard greens, mustard greens, or spinach all work well depending on what’s in season.
Storing and Reheating
This soup is a perfect make-ahead recipe.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: For longer storage, freeze in individual portions for up to 3 months.
- Reheat: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally. Add a bit of broth or water if it thickens too much after refrigeration.
Having a batch ready in the fridge makes weeknight dinners easy and stress-free.
Recipe Variations
While the classic version is unbeatable, you can easily tailor this soup to your taste:
- Add More Veggies: Toss in zucchini, corn, or diced tomatoes for more texture.
- Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes.
- Add Grains: Stir in cooked brown rice, barley, or quinoa for extra heartiness.
- Creamy Version: Blend a portion of the soup before serving for a smoother, creamier texture.
- Sweet and Savory Balance: For a subtle twist, drizzle a bit of maple syrup or sprinkle cinnamon on top before serving—it pairs surprisingly well with the smoky flavors.
The Southern Comfort Connection
In Southern tradition, black eyed peas have long been a symbol of good luck and new beginnings, especially when eaten on New Year’s Day. This recipe celebrates that heritage but extends it beyond a single day. With its deep flavor and warming quality, it’s a dish meant to be enjoyed any time you want a comforting reminder of Southern hospitality and nourishment.
Sweet potatoes bring their own Southern charm to the bowl. They’ve been a staple crop in many regions for centuries, known for their resilience and sweetness—a fitting match for black eyed peas, which represent endurance and prosperity. Together, they tell a story of comfort, strength, and the joy of simple, honest cooking.
How to Make It in a Slow Cooker or Instant Pot
Slow Cooker Version:
Add all the ingredients except the greens and vinegar into your slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. In the last 30 minutes, stir in the greens. Add vinegar before serving if desired.
Instant Pot Version:
Sauté the onion, garlic, and vegetables on the Sauté function with olive oil for 5 minutes. Add the spices, sweet potatoes, peas, tomatoes, broth, and bay leaf. Lock the lid and cook on Manual for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release. Stir in greens and vinegar, then serve.
Both methods create a rich, slow-simmered flavor with minimal effort—perfect for busy days.
Common Mistakes to Avoid
- Skipping the Sauté Step: This step builds flavor. Don’t skip it!
- Overcooking the Sweet Potatoes: They should be tender but not mushy.
- Adding Too Much Salt Early: Wait until the end to season fully, since broth and canned tomatoes can vary in salt content.
- Forgetting the Acid: A small splash of vinegar or lemon juice brightens the entire dish.
Notes
- For extra richness, drizzle a touch of olive oil on top before serving.
- To make it more kid-friendly, reduce the chili powder and spices slightly.
- If you’re looking for an easy weeknight meal, prep your chopped veggies in advance and store them in airtight containers—then you can have this soup ready in under an hour.
FAQs
1. Can I use dried black eyed peas instead of canned?
Absolutely! Soak 1 ½ cups of dried black eyed peas overnight, then drain and simmer them until tender before adding to the soup. You may need to add more broth to adjust consistency.
2. How can I make this soup more filling?
Add grains like rice or quinoa, or stir in cooked lentils for an extra boost of protein and texture.
3. What if I don’t have smoked paprika?
You can use regular paprika with a dash of liquid smoke or chipotle powder for a similar smoky depth.
4. Can I make this ahead for a crowd?
Yes! This soup actually tastes even better the next day. Prepare it a day ahead, refrigerate, and reheat gently before serving.
Final Thoughts
This Smoky Black Eyed Pea and Sweet Potato Soup is proof that healthy comfort food can be both simple and deeply satisfying. Each bite brings warmth, nourishment, and a reminder of how traditional ingredients can shine in modern, wholesome ways.
Whether you’re cooking for family, friends, or just yourself, this recipe brings together everything that makes homemade soup special: comforting aromas, rich flavors, and a connection to timeless Southern roots. Serve it on a chilly evening, share it at a potluck, or meal prep it for your week ahead—it’s a bowl of pure, smoky goodness that never disappoints.
Print
The Best Smoky Black Eyed Pea and Sweet Potato Soup Ever
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
When you’re craving something cozy, nutritious, and deeply flavorful, this Smoky Black Eyed Pea and Sweet Potato Soup delivers pure comfort in a bowl. It’s the kind of recipe that fills your kitchen with warmth and your heart with satisfaction. Inspired by Southern cooking traditions, this soup blends creamy black eyed peas, sweet tender potatoes, and smoky seasonings into a meal that feels both nourishing and nostalgic. Perfect for chilly nights or anytime you want an easy, hearty dinner that’s full of down-home goodness.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and cubed
- 3 cups cooked black eyed peas (or 2 cans, drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup chopped kale or collard greens
- 1 tablespoon apple cider vinegar (optional, for brightness)
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, carrots, celery, and red bell pepper. Sauté another 5 minutes.
- Add smoked paprika, cumin, thyme, and chili powder. Stir for 30 seconds to release the aroma.
- Add sweet potatoes, black eyed peas, diced tomatoes, and vegetable broth. Toss in the bay leaf and stir to combine.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes until the sweet potatoes are tender.
- Stir in chopped kale or collard greens and cook another 5 minutes until wilted.
- Remove bay leaf. Season with salt, black pepper, and apple cider vinegar if using.
- Serve hot, garnished with fresh parsley or green onions, and enjoy with warm bread or cornbread on the side.
Notes
- Use smoked paprika generously—it’s the key to that signature smoky flavor.
- Mash a few sweet potato cubes in the pot if you prefer a thicker texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Add rice, quinoa, or barley to make the soup even heartier.
- For extra flavor, finish each bowl with a drizzle of olive oil or a squeeze of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
