Print

Soul Food Soup with Sweet Potatoes, Black-Eyed Peas & Greens

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Soul Food Soup is comfort, nourishment, and tradition all in one bowl — smoky, hearty, slightly sweet, and deeply satisfying without weighing you down.

Ingredients

Scale

2 tablespoons olive oil

1 medium onion, diced

2 stalks celery, diced

3 cloves garlic, minced

1 large sweet potato, peeled and diced

1 cup black-eyed peas (canned or pre-cooked)

1 cup corn kernels (fresh or frozen)

2 cups kale, chopped (or greens of your choice)

1 (28-ounce) can fire-roasted tomatoes (or regular diced tomatoes)

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon celery salt (or salt to taste)

½ teaspoon mushroom powder (for umami richness)

1 bay leaf

2–3 sprigs fresh thyme

1 teaspoon vegan chicken-style seasoning (optional)

4–5 cups vegetable stock or water

Cayenne pepper to taste

Instructions

1. Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion and celery and cook until soft and translucent, about 5 minutes. Stir in garlic and sauté for 1 minute more, until fragrant.

2. Build the soup base

Add sweet potatoes, black-eyed peas, corn, and tomatoes (with juices). Stir in smoked paprika, onion powder, garlic powder, celery salt, mushroom powder, and vegan chicken-style seasoning if using. Add the bay leaf and thyme sprigs.

3. Simmer

Pour in 4 cups of vegetable stock or water (add more later if needed). Bring to a simmer, then reduce heat to low. Cover and cook for about 15 minutes, until the sweet potatoes are nearly fork-tender.

4. Add the greens

Stir in the chopped kale or other greens during the last 10 minutes of cooking. This preserves their nutrients, color, and texture.

5. Taste and serve

Remove bay leaf and thyme stems. Adjust seasoning with salt, pepper, or additional smoked paprika. Serve hot.

For the full experience, add a slice of warm cornbread on the side.

Notes

Storage

Refrigerate leftovers in an airtight container for up to 5 days.
Freeze for up to 3 months. Reheat gently on the stovetop, adding water.

Find it online: https://plantpowereddocta.com/2026/02/22/soul-food-soup-with-sweet-potatoes-black-eyed-peas-greens/