Vegetarian Black-Eyed Pea Soup

This is a vegetarian recipe, with plenty of flavors without the usual ham. Leave out the optional Parmesan cheese to keep it vegan and dairy-free. Need this black-eyed pea soup recipe to be gluten free as well? Omit the macaroni and just be sure to use a gluten-free vegetable broth; easy enough to do if you make your own homemade vegetable broth, or, if you’re using store-bought, just check the ingredients list or the label as some will be gluten free, but as a general rule, most will not be.

Recipe by Bush’s Beans.


  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cups vegetable juice
  • 2 cups vegetable broth
  • 16 ounces canned tomatoes with juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme, or oregano
  • Saltto taste
  • Freshly ground black pepperto taste
  • 1 (15.5-ounce) can black-eyed peas, or crowder peas
  • 1/2 cup macaroni
  • Freshly grated Parmesan cheese, optional


  1. Heat the vegetable oil in a Dutch oven or heavy saucepan.

  2. Add garlic, carrot, celery, and onion and sauté for 5 minutes.

  3. Reduce the heat and add the vegetable juice, vegetable broth, tomatoes, basil, thyme, salt, pepper, and crowder peas (black-eyed peas).

  4. Bring to boil then reduce to a simmer, and heat for 10 minutes.

  5. Add macaroni and heat for an additional 10 to 15 minutes, stirring occasionally until macaroni is cooked.

Serve in soup bowls topped with a sprinkle of Parmesan cheese, if desired.

Vegetarian Black-Eyed Pea Soup

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