A Bowl Rooted in Tradition and Nourishment
Soul food has always been about resilience, creativity, and making something deeply satisfying from simple ingredients. This vegan Soul Food Soup honors that tradition while supporting a modern, plant-forward lifestyle.
The smoky undertones, tender vegetables, and savory broth create a dish that feels both comforting and energizing. It’s perfect for chilly evenings, meal prep, or anytime you need food that truly restores.
And yes — it absolutely pairs perfectly with cornbread. Trust me on this one.
Why You’ll Love This Soup
This recipe delivers comfort without heaviness and nourishment without sacrificing flavor.
It’s:
- Hearty and satisfying
- Rich in fiber and plant protein
- Packed with vitamins and antioxidants
- Budget-friendly
- Ideal for meal prep
- Naturally vegan and gluten-free
The sweet potatoes bring natural sweetness, the black-eyed peas provide substance, and the smoky spices create that unmistakable soul food depth.
Tips & Variations
- Swap kale for collards, mustard greens, or spinach
- Add a dash of hot sauce for extra warmth
- Stir in cooked brown rice or quinoa for an even heartier meal
- Freeze leftovers for quick future meals
- Use fire-roasted tomatoes for the most flavor
Serving Suggestions
This soup shines on its own but also pairs beautifully with:
- Cornbread
- A simple green salad
- Steamed greens
- Sliced avocado
Soul Food Soup with Sweet Potatoes, Black-Eyed Peas & Greens
This Soul Food Soup is comfort, nourishment, and tradition all in one bowl — smoky, hearty, slightly sweet, and deeply satisfying without weighing you down.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Lunch, Main, Side Dish, Sides
- Method: Boiling
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan
Ingredients
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.
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