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A close-up of a savory black eyed peas recipe in a stoneware bowl, topped with sliced green onions and sun-dried tomatoes.

Hearty Vegetarian Purple Hull Pea Soup

A comforting and flavorful vegetarian soup featuring the unique taste of purple hull peas, slow-simmered with aromatic vegetables and a hint of smoky spice.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 6 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 bay leaf
For the Purple Hull Peas
  • 2 cups dried purple hull peas rinsed and picked over
For Serving & Garnish
  • 1/2 cup fresh parsley chopped, for garnish
  • Salt to taste
  • Black pepper to taste
  • Crusty bread or cornbread for serving

Equipment

  • Large Pot (Dutch oven recommended)
  • Cutting Board
  • Chef's Knife

Method
 

Prepare the Peas
  1. Rinse the dried purple hull peas thoroughly under cold water, picking out any small stones or debris.
Sauté Aromatics
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
Add Flavor & Simmer
  1. Add the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for 1 minute more until fragrant. Stir in the rinsed purple hull peas, vegetable broth, diced tomatoes (undrained), and bay leaf.
Cook the Soup
  1. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the peas are tender. Stir occasionally to prevent sticking. Add more broth or water if the soup becomes too thick before the peas are tender.
Finish and Serve
  1. Remove the bay leaf. Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley. Serve immediately with crusty bread or cornbread.

Notes

For a thicker soup, you can mash about 1/4 of the peas against the side of the pot before serving. This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.