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Spicy Black-Eyed Peas and Kale Soup Recipe

Avatar photoByLauren
Jump to Recipe· 4.7 from 101 reviews

If you’re on the hunt for a cozy, comforting bowl that packs a punch of flavor and warmth, you’re in exactly the right place. This Spicy Black-Eyed Peas and Kale Soup Recipe is one of those gems I keep coming back to, especially when I want something satisfying yet nourishing. It’s rich with spices, a creamy coconut milk base, tender black-eyed peas, and vibrant kale—all coming together in perfect harmony. I absolutely love how this turns out every time, and I’m excited to share all my tips so you can nail it too.

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Why You’ll Love This Recipe

  • Hearty & Flavorful: The spices and creamy coconut milk make every spoonful delightfully rich without being heavy.
  • Quick & Simple: Using canned black-eyed peas speeds up the process but still delivers fantastic texture and taste.
  • Nutritious & Balanced: Kale adds those leafy greens your body will thank you for, balanced with protein-packed peas.
  • Customizable Heat: You control the spice level by adjusting the serrano chili or leaving it out altogether.
The image shows two white bowls filled with creamy soup that has black-eyed peas, dark green leafy vegetables, and small pieces of red tomatoes. Each bowl has a torn piece of flatbread with green herbs resting on the edge. A silver spoon is inside one bowl, and two small brown bowls nearby hold chopped green onions and chopped green herbs. The scene is set on a white marbled surface with a green cloth napkin partly visible. The photo is taken with an iphone --ar 2:3 --v 7 - Spicy Black-Eyed Peas and Kale Soup, black-eyed peas soup, healthy vegetable soup, quick hearty soup, vegan pea and kale soup this …

Ingredients You’ll Need

The magic of this Spicy Black-Eyed Peas and Kale Soup Recipe really comes from fresh aromatics paired with pantry staples. When you shop, look for fresh ginger and chili to get that real punch, and don’t skip the mustard and cumin seeds—they add a lovely earthy base.

Flat lay of a small white ceramic bowl filled with rinsed black-eyed peas, a peeled 1-inch piece of fresh ginger root, three whole uncracked garlic cloves, one roughly chopped fresh Serrano chili pepper, a small white ceramic bowl with neutral cooking oil, a small white ceramic bowl containing cumin seeds, a small white ceramic bowl with mustard seeds, a small white ceramic bowl with bright yellow turmeric powder, a small white ceramic bowl with pale asafetida powder, one medium unpeeled onion chopped into pieces, a small white ceramic bowl with salt, a small white ceramic bowl with garam masala powder, two medium chopped ripe red tomatoes, a small white ceramic bowl filled with creamy coconut milk, a small white ceramic bowl of water, four to five trimmed and roughly chopped dark green kale leaves, a small pile of roughly chopped fresh cilantro leaves, and three medium green onions thinly sliced, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Black-Eyed Peas and Kale Soup, black-eyed peas soup, healthy vegetable soup, quick hearty soup, vegan pea and kale soup
  • Black-eyed peas (canned): Convenient and perfectly tender if you’re short on time—rinse to reduce sodium and canned flavor.
  • Fresh ginger: Adds warmth and zing; don’t substitute with powder unless you’re in a pinch.
  • Garlic cloves: Smashed for more flavor release but not overpowering.
  • Serrano chili pepper: Optional for heat, but I love how it lifts the whole soup.
  • Neutral oil: Like vegetable or canola oil to toast the spices gently without burning.
  • Cumin seeds and mustard seeds: These whole seeds toast in oil and develop intense aroma—key to that authentic flavor.
  • Turmeric: Gives a lovely golden hue and subtle earthiness.
  • Asafetida: A pinch adds a unique depth and aids digestion—available in Indian grocery stores.
  • Medium onion: Gives sweetness and body to your soup base.
  • Salt: Enhances all the flavors—season in stages for balance.
  • Garam masala: This warm spice blend rounds out those vibrant spices perfectly.
  • Medium tomatoes: Fresh and chopped, they add tang and body once cooked down.
  • Coconut milk (canned): The creamy base for the soup that softens the spices and adds luscious texture.
  • Water: To stretch the soup to right consistency without diluting flavor.
  • Kale leaves: Roughly chopped, they bring a hearty green note and a little chew.
  • Fresh cilantro: For garnish—bright, fresh, and a must-have finishing touch.
  • Green onions: Thinly sliced, they add crunch and color on top.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this Spicy Black-Eyed Peas and Kale Soup Recipe depending on the season and what’s in my pantry. Don’t hesitate to make it your own—you’ll find it’s super forgiving and flexible.

  • Variation: Sometimes I swap out kale for spinach or collard greens when kale isn’t fresh. They all hold up well with the spices.
  • Variation: For a smokier twist, adding a bit of smoked paprika or a chipotle pepper works wonders—my family loves this version on chilly nights.
  • Variation: If you want it vegan, just make sure your garam masala doesn’t contain any dairy additives (most don’t, but always check).
  • Variation: For an extra boost of protein, I’ve sometimes stirred in cooked quinoa or bulgur—turns it into a super filling meal.

How to Make Spicy Black-Eyed Peas and Kale Soup Recipe

Step 1: Crushing Your Aromatics

Start by crushing the ginger, garlic, and serrano chili in a mortar and pestle. This step wakes up their flavors beautifully. If you don’t have those tools handy, finely chopping them works just fine—though crushing releases more oils and aroma. I discovered this trick when I first tried chopping everything only, and the soup wasn’t as fragrant as I’d hoped.

Step 2: Toasting Seeds and Sautéing Onion

Heat your oil over medium heat, then add cumin and mustard seeds. Wait until they start to sizzle and pop—that’s when the magic happens. Once they’re fragrant and the turmeric and asafetida blend in with some bubbling, toss in your chopped onion with a pinch of salt. This helps the onions soften evenly and caramelize slightly, which I’ve learned contributes a nice sweetness balancing the spice.

Step 3: Building the Flavor Base

Stir in your crushed ginger-garlic-chili mix and sauté for about a minute. Then, sprinkle the garam masala in and stir another 30 seconds to bloom those spices. Add the chopped tomatoes, season again lightly with salt, cover the pot, and let everything meld until the moisture mostly looks absorbed—roughly 5-7 minutes on medium-low. This step is key; I’ve skipped it before and ended up with a watery, bland soup. Don’t rush it!

Step 4: Adding Black-Eyed Peas and Liquids

Once your tomato-onion masala smells amazing and has thickened nicely, stir in the drained and rinsed black-eyed peas. Then add the canned coconut milk, followed by filling that coconut milk can with water and adding it too. This keeps measurements easy and ensures the soup has a silky, creamy broth that’s not overpowering. Give everything a good stir so the flavors marry.

Step 5: Cooking the Kale and Final Simmer

Mix in the chopped kale and bring the soup to a gentle boil uncovered over medium heat for about 5-7 minutes. Kale softens but still has a bit of bite—a texture I love. This is the final step before turning off the heat, so take a deep breath and get ready to serve your masterpiece!

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Pro Tips for Making Spicy Black-Eyed Peas and Kale Soup Recipe

  • Toast Seeds Gently: Keep the heat moderate so mustard and cumin seeds pop but don’t burn, preventing bitterness.
  • Don’t Skip Rinsing Peas: Draining and rinsing canned black-eyed peas removes excess sodium and preserves a clean flavor.
  • Adjust Spice to Taste: If you’re sensitive, start with half the serrano chili and add more after tasting the cooked soup.
  • Cook Tomato Mixture Thoroughly: Ensuring the tomatoes absorb moisture fully brings out sweetness and depth, which balances the spices.

How to Serve Spicy Black-Eyed Peas and Kale Soup Recipe

A white bowl filled with a thick orange-yellow soup containing dark green leafy vegetables, black-eyed peas, and small chunks of red tomato. The soup has a creamy texture and is garnished with small green onion pieces and herbs on top. A piece of flatbread with green herbs is resting on the bowl's edge. A silver spoon with an engraved handle is partly dipped into the soup. The bowl is placed on a green cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Black-Eyed Peas and Kale Soup, black-eyed peas soup, healthy vegetable soup, quick hearty soup, vegan pea and kale soup

Garnishes

I love finishing this soup with lots of fresh chopped cilantro and sliced green onions. The fresh herbs brighten up the rich coconut broth and give a pop of color that makes it inviting. Sometimes, I also add a squeeze of fresh lime juice for a surprising fresh zing that really elevates the flavors.

Side Dishes

Warmed naan bread or crusty whole-grain bread makes a perfect side for soaking up every last drop of this soup. When I’m feeling a little extra, I serve it with a simple cucumber salad dressed lightly with lemon and mint to add cool contrast.

Creative Ways to Present

For a fun twist during gatherings, I serve this soup in bread bowls—just hollow out small round loaves and ladle piping hot soup inside. It’s a crowd-pleaser and makes serving easy. Another time, I tried layering the soup with dollops of yogurt and a drizzle of chili oil for a restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight glass containers and refrigerate them for up to 3 days. You’ll find the flavors deepen overnight, making the soup taste even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes exceptionally well! I portion it out into freezer-safe containers and it holds up for up to 2 months. When thawed, the kale remains tasty and doesn’t get mushy, which I was pleasantly surprised by.

Reheating

I reheat the soup slowly on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If it’s too thick, adding a splash of water or broth helps restore the perfect consistency without diluting the flavor.

FAQs

  1. Can I use dried black-eyed peas instead of canned?

    Absolutely! If you want to use dried black-eyed peas, soak them overnight and then cook until tender before adding to the soup. This will take longer but offers a fresher texture. Be sure to adjust liquid amounts since the dried peas will absorb water.

  2. Is asafetida necessary in the recipe?

    Asafetida lends a subtle onion-garlic flavor and helps with digestion, but if you don’t have it on hand, you can skip it without impacting the soup drastically. Just add a tiny pinch if you want authenticity.

  3. How spicy is this soup with the Serrano chili?

    The serrano adds a noticeable but balanced heat level—enough to warm your palate without overpowering the flavors. You can reduce or omit it depending on your heat tolerance or even swap with milder chilies like jalapeño.

  4. Can I make this soup vegan?

    Yes, this recipe is naturally vegan since it uses plant-based ingredients like coconut milk and no animal products. Just double-check your spice blends for any hidden additives.

  5. What can I substitute if I don’t have kale?

    Spinach, Swiss chard, or collard greens are great alternatives. They cook faster so add them a bit later to avoid overcooking. Kale adds heartiness, but you won’t lose much in flavor with these swaps.

Final Thoughts

This Spicy Black-Eyed Peas and Kale Soup Recipe quickly became a go-to for me when I want something cheerful and wholesome that’s packed with flavor but easy enough for any night of the week. I love how it’s simultaneously spicy, creamy, and filled with healthy greens. If you’re anything like me, you’ll appreciate the simple ingredients that come together for a deeply satisfying meal that feels like a warm hug. Give it a try—you won’t regret having this bowl of goodness on your table.

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Spicy Black-Eyed Peas and Kale Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 101 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian
Print Recipe

Description

A cozy, flavorful Spicy Black-Eyed Peas & Kale Soup simmered in a fragrant spiced coconut milk broth, perfect for chilly days or a comforting meal. This Indian-inspired vegetarian soup combines black-eyed peas, fresh kale, and warming spices like cumin, turmeric, and garam masala for a hearty and nutritious dish.

Ingredients

Main Ingredients

  • 1 – 15.5 oz (439 g) can black-eyed peas, drained and rinsed
  • 1-inch piece fresh ginger, peeled
  • 2-3 cloves garlic, smashed and peeled
  • 1 Serrano chili pepper, roughly chopped (optional)
  • 2 tbsp neutral oil of choice
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/4 tsp asafetida
  • 1 medium onion, chopped
  • Salt, as needed
  • 1 tsp garam masala
  • 2 medium tomatoes, chopped
  • 1 – 13 oz (400 ml) can coconut milk
  • 13 oz (400 ml) water (approx. 1 & 3/4 cups)
  • 4-5 kale leaves, trimmed and roughly chopped
  • 8 to 10 sprigs fresh cilantro, leaves roughly chopped (for garnishing)
  • 2-3 medium green onions, thinly sliced (for garnishing)

Instructions

  1. Prepare the spice paste: Crush the peeled ginger, smashed garlic cloves, and roughly chopped Serrano chili pepper in a mortar and pestle, or finely chop them together using a spice grinder or knife to create a spice paste.
  2. Heat spices in oil: In a medium pot or deep sauté pan, heat 2 tablespoons of neutral oil over medium heat until shimmering. Add cumin seeds, mustard seeds, turmeric, and asafetida. Allow them to sizzle and the turmeric and asafetida to froth to release their aroma, about 30 seconds to 1 minute.
  3. Sauté onions: Add the chopped onion to the pan and season with salt to help soften. Cook for 4-5 minutes, stirring frequently, until the onion turns light brown and translucent.
  4. Add spice paste and garam masala: Stir in the crushed ginger-garlic-chili paste and sauté for 1 minute. Then add 1 teaspoon garam masala and sauté for another 30 seconds to bloom the spices.
  5. Cook the tomatoes: Add the chopped tomatoes to the pan, season with additional salt, stir well to combine, cover and cook over medium-low heat for 5-7 minutes until the moisture is mostly absorbed and the tomatoes have softened.
  6. Add black-eyed peas and liquids: Stir in the drained and rinsed black-eyed peas, then pour in the can of coconut milk. Refill the empty coconut milk can with water and add it to the pot. Stir to combine all ingredients thoroughly.
  7. Add kale and simmer: Stir in the chopped kale leaves. Mix well and bring the soup to a gentle boil over medium heat, uncovered, for 5-7 minutes, allowing the kale to soften and flavors to meld.
  8. Serve and garnish: Remove the pot from heat and ladle the soup into bowls. Garnish with roughly chopped fresh cilantro leaves and thinly sliced green onions. Serve warm alongside warmed naan bread.

Notes

  • This spiced soup is perfect for chilly days or as a comforting New Year’s Day dish symbolizing good luck.
  • For storage, refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
  • For a spicier soup, increase the Serrano chili pepper or add chili powder.
  • Using fresh kale ensures a nice texture, but you can substitute with spinach or collard greens if preferred.
  • Rinsing canned black-eyed peas reduces sodium and improves taste.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 220
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 12 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 7 g
  • Cholesterol: 0 mg
Avatar photo

Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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