Hoppin’ John (Black-Eyed Pea Soup) – A Southern Classic

Hoppin’ John (Black-Eyed Pea Soup) – A Southern Classic

177kcal per serving
45 mins
4servings
Allergens Contains celery
Preferences Vegan
Main Ingredients Grains & Pulses Vegetables

ingredients

A hearty, feel-good bowl with smoky depth and Southern soul

This comforting soup brings together tender black-eyed peas, sweet carrots, and earthy kale in a rich, smoky tomato broth. It’s simple to make, deeply nourishing, and perfect for a cosy lunch or light supper.

  • 320g tinned black-eyed peas, drained and rinsed
  • 120g onion, diced
  • 160g carrot, diced
  • 100g celery, diced
  • 2 cloves garlic, finely chopped
  • 1 tbsp tomato paste
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp dried thyme
  • 1 bay leaf
  • 800ml hot vegetable stock
  • 2 tsp light soy sauce
  • 2 tsp red wine vinegar
  • 120g curly kale, roughly chopped
  • 2 tbsp chopped flat-leaf parsley
  • 2 spring onions, thinly sliced
  • 1 tbsp rapeseed or olive oil
  • Freshly ground black pepper, to taste

nutrition facts

Per average serving:
energy 742 kJ / 177 kcal
9 %
fat 2.9 g
4 %
saturates 0.5 g
3 %
Sugars 7.7 g
9 %
salt 1.6 g
27 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

 

  1. Prep the veg:
    Dice the onion, carrot, and celery. Finely chop the garlic. Rinse and drain the black-eyed peas. Roughly chop the kale and parsley, and slice the spring onions.
  2. Soften the base:
    Warm the oil in a large saucepan over a medium heat. Add the onion, carrot, and celery and cook gently for around 10 minutes, stirring occasionally, until softened and fragrant.
  3. Build the flavour:
    Stir in the garlic, tomato paste, smoked paprika, cumin, and thyme. Cook for 1–2 minutes until aromatic.
  4. Simmer the soup:
    Pour in the hot vegetable stock along with the soy sauce, red wine vinegar, and bay leaf. Bring to a gentle simmer.
  5. Add the beans:
    Stir in the black-eyed peas and simmer for 20 minutes so the flavours come together.
  6. Finish fresh:
    Add the kale and cook for a further 5 minutes until tender. Remove the bay leaf, season generously with black pepper, and stir through the chopped parsley.
  7. Serve:
    Ladle into warm bowls, top with spring onions, and serve with a slice of crusty bread or cornbread.

 

Tip

A small squeeze of lemon or a drizzle of chilli oil just before serving lifts the flavours beautifully.

Important information

Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.