Black-Eyed Pea and Carrot SoupBlack-Eyed Pea and Carrot Soup
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

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Black-Eyed Pea and Carrot Soup
2 lbs. Black-eyed Peas, dried
4 Bay Leaves, large
12 cups Water
3 cups Onions, diced
2 lbs. Carrots, diced
1-6 oz. Can Tomato Paste
Cayenne Pepper or Hot Sauce, to taste (optional)

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Black-eyed pea and carrot soup is a delightful vegan recipe that is best made in a slow cooker. For this recipe we use a 6 or 6.5 qt. slow cooker, if you wish to make a smaller amount, cut the recipe in half. Total preparation time is about 20-30 minutes, and cooking time really doesn't matter since it is taking place while you are sleeping and/or doing other things. This recipe will serve 6-8 adults as a main meal with a large salad, or 2 or more times as many servings as an appetizer.

This black-eyed pea and carrot soup is best started the evening before you want to serve it.

Turn on the slow cooker (crock-pot) to “low” and pour the 12 cups of water into the cooker pot. Cover with the lid.

While the water is heating, sort through the dried black-eyed peas and discard any extraneous matter. Then rinse the dried black-eyed peas in a strainer or colander. It is best to do this in quantities of no more than one cup at a time. Add the rinsed black-eyed peas to the slow cooker pot. Add the bay leaves, mix, and cover the pot.

In the morning, stir the black-eyed pea soup, add the tomato paste, and mix again.

Wash, peel, and dice the onions and the carrots, and add to the cooker pot.  Option: instead of dicing the onions and carrots, they can be pureed in a high speed blender. Add cayenne pepper or hot sauce, adjusting to taste. Mix well and cover the pot.

If the soup is too thick, boil one more cup of water, add to the pot, and stir again. Repeat as necessary.

The soup usually takes about another 3-4 hours to finish cooking, but can be cooked for several hours more without harming the soup, if you are away until the evening meal

Serve and enjoy with a large tossed salad.

This soup will store in a tightly covered container in the refrigerator for a few days and makes a quick and easy second or third day meal.

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!