Black-Eyed Peas and Mixed Veggie Soup

Serves 6-8
Meal type Carrots, Kale, Leek, Onions, Peas, Squash
Season Fall, Spring, Summer


  • 3 cups of dry black-eyed peas
  • 4 cups of vegetable broth

  • 2-3 cups of water
  • 3-4 carrots, chopped up
  • 1 leek, chopped up (I used dark and light parts)

  • 1 beet, peeled and chopped up

  • 1/2 bunch of kale, cut up

  • 1 yellow and 1 green squash, cut up

  • 1 medium sized yellow onion, chopped up

  • 1/4 of garlic glove, peeled and chopped
  • 1/4 teaspoon of olive oil

  • dash of celery salt
  • dash of salt and pepper


1 Soak the black-eyed peas in water for 30-60 minutes before the process begins
2 Pour water and vegetable broth in a pot and let boil.
3 Meanwhile, chop up the onion and add the black eye peas to the boiling water. Set to a low flame and cover while you cut up the squash, carrots, beets, kale, leeks (I used leeks since I had some leftover from last weeks potato and leek soup recipe).
4 In a separate pot, boil water and let beets cook for 15 minutes (I opted to use a separate pot because I didn’t want the black-eyed pea pot to be stained red from the beets).
5 Add the remaining veggies, along with garlic, celery salt, salt, and pepper to the black-eyed pea pot and cover.
6 When the beets are done, drain the water, add pepper, salt and olive oil and set aside.
7 After 45-60 minutes the soup should be done. Constantly check on it and make sure there is enough water (I ended up adding another 2 cups of water, since the beans and veggies absorbed my original serving of water).
8 When ready place the soup in a boil and top with a few beets. Enjoy!!!