With fall nearly officially here it is very much time for soup, stews, and chili. We recently acquired a large amount of canned black eyed peas. We’ve been eating them on toastadas and now I’ve made this super delicious black eyed pea soup with tempeh and spinach! One of my favorite things about the blog is taking photos. I probably love that more than the cooking part. I’ve shared it in the past, but I used to do a fair amount of photography as a hobby (with occasionally paid gigs), and it is SO much fun. I am always hesitant to create things like this or chili or stews because I am so afraid they don’t photograph well, but I am very pleased with how this go turned out!
The spinach offers a pop of color and is a good source of vitamins A, B2, C and K and iron and calcium. The tempeh and beans offer protein, onions add a slight crunch, and the broth is a mixture of water, spices, soy, and liquid smoke. It’s full of so much flavor. Pair it with crackers and a grilled cheese and you’re ready for a cool evening dinner with friends and family.
Also make sure you check out our Chocolate Covered Fruit Bars recipe! You will need dessert to follow up this meal after all. 🙂
Pin Our Smoky Black Eyed Pea Soup
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- 1 tablespoon vegan butter
- ½ large onion, chopped
- 4 stalks of celery, chopped
- 1 tbsp minced garlic
- 3 14oz cans black eyed peas, drained and rinsed
- 3 cups water
- 2 tbsp liquid smoke
- 2 tbsp Old Bay Seasoning
- 1 tsp salt
- 2 tbsp pepper
- 1 tsp cumin
- 1 tbsp agave
- ¼ cup soy sauce
- ½ cup tempeh, chopped
- 1 handful spinach
- Melt the butter in a large pot.
- Once melted, add the onion, celery, and garlic.
- Cook until the onion is translucent.
- Add in the remaining spices and ingredients except the spinach and stir well and cook on low-medium heat for 40 minutes.
- When done, turn the heat off, add in spinach, stirring until it wilts.
- Taste, adjusting spices if needed.
- Serve and enjoy!