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Vegetarian Black-Eyed Pea Soup


Vegetarian Black-Eyed Pea Soup
Vegetarian black-eyed pea soup recipe using black-eyed peas (or crowder peas), celery, carrots, macaroni noodles, and spiced with basil and thyme. This is a vegetarian recipe, with plenty of flavor without the usual ham. Leave out the optional Parmesan cheese to keep it vegan and dairy-free.

Recipe by Bush's Beans.

Not sure about the cheese? Read this: Is cheese vegetarian?


  • 1 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1 carrot, chopped
  • 2 ribs celery, chopped
  • 1 small onion, chopped
  • 2 cups vegetable juice
  • 2 cups vegetable broth
  • 1 can (16 ounces) tomatoes and juice
  • ¼ tsp basil
  • ¼ tsp thyme or oregano
  • Salt and pepper to taste
  • 1 can (15.8 ounces) black-eyed peas or crowder peas
  • ½ cup macaroni
  • Parmesan cheese (optional)


Heat the vegetable oil in a Dutch oven or heavy saucepan. Add garlic, carrot, celery and onion and sautee for 5 minutes.

Reduce the heat and add the vegetable juice, vegetable broth, tomatoes, basil, thyme, salt, pepper, and crowder peas (black-eyed peas). Bring to boil then reduce to a simmer, and heat for ten minutes. Add macaroni and heat for an additional 10-15 minutes, stirring occasionally until macaroni is cooked.

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

Like making homemade soups? Here's more vegetarian and vegan soup ideas to try:

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