Autumn Beans & Greens Soup Recipe

A savory, healthy and hearty soup made with black-eyed peas and greens. It is an easy one-pot meal that is 100% vegan, low-fat and delish!

Last week, after posting about taking the cozy challenge before the holiday season starts, quite a few readers asked me what soup was in the photos. They wanted the recipe.

A few of you even asked if I was still eating plant-based. Yes I am, I just haven’t gotten around to posting recipes lately.

bowl of stew on an outdoor table

Since I started eating a plant based, vegan diet a few years ago, I have tried many new-to-me foods, recipes, and seasonings in search of flavor and ease in preparation.

There has been lots of recipe testing, some failures, others just OK and a few winning healthy recipes that have become a part of my meal rotation.

When making food from scratch, having the right tools that make the process easier has really made a difference in keeping me on track.

Batch Cooking

The other part to make meal prep easier is batch cooking. I batch almost everything I make and then store what I will need for a week and freezing the rest for the future.

Freezing is the best part of batch cooking, as a future meal can be ready just by taking something out of the freezer and heating it up.

how to freeze soup

When I make soups, broths, sauces and stews, I place my current week’s portion in a Mason jar and refrigerate it. Then the rest gets poured into a 1 cup size Souper Cubes.

how to use Souper Cubes

Once the portions of soup are frozen, I push each block out and place in a Ziplock freezer bag and label it so I will know exactly what it is after a few months.

Souper Cubes

  • Freeze food in perfect portions – Great for bone broth servings, recipes, meal prep, and portion-controlled meals.
  • Each well has four fill lines: ½ cup, 1 cup, 125 mL, 250 mL.
  • Clear tight fitting lid maintains freshness and keeps out odors.
  • Rim is sturdy steel reinforced construction – Stackable for larger quantities – each tray holds 4 cups
  • 100% FDA Food Grade Silicone: BPA Free – Dishwasher Safe – Oven Safe (not the lid)
  • Dual Use: I have only used to freeze, but you can use them for baking also. Trays are oven safe up to 415 degrees F.

Autumn Beans & Greens Soup Recipe

When making soups, another tool I use often is an immersion blender.

an immersion blender in a soup pot that is cooking on a stove

If you are not familiar with one, it is wand-style blender that blends soup right in the pot, no need to transfer to a big counter style blender. It is one very handy gadget.

man holding a bowl of soup

I like to save some of the soup in its chunky state.

close up of black-eyed pea soup

And then place the immersion blender in the pot to make the soup smooth.

Batch Soup Making Tools I Love

Souper Cubes

Immersion Blender

Mason Jars

Autumn Beans & Greens Soup Recipe

A savory and hearty soup made with black-eyed peas and collards is an easy one-pot meal that is 100% vegan and low-fat.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: entree, Lunch, Soup, stew
Cuisine: Southern, Vegan
Servings: 6
Calories: 54kcal



  • In a large dutch oven, heat water or oil (if using) over medium-high heat, add onions, carrots, and celery. Saute for 7-10 minutes.
  • Add garlic, smoked paprika, thyme, basil, oregano, and garlic and onion powder. Cook until fragrant about 1 – 2 minutes.
  • Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil and cover. Reduce heat to low and simmer for 20 minutes if using canned black-eyed peas or 1-1/4 hours if using soaked beans or until the beans are tender.
  • About 5 – 10 minutes before soup is done, stir in chopped collard greens. Season with salt and pepper.
  • Serve. Optional – add a squeeze of lemon over top of each serving bowl.
  • Tastes even better when served with vegan cornbread.
  • STORE: Leftovers can be kept in the refrigerator for up to 6 days. For longer storage freeze in portions for 2 – 3 months. Thaw before reheating.


How to soak black-eyed peas: Place beans in a pot. Cover with water with 1 – 2 inches of water above them. Let soak for 8 hours, drain water. 
For a quicker soak: Heat beans in the pot until they boil, remove from heat and let soak for about 1 hour, drain water. 


Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1162mg | Potassium: 225mg | Fiber: 2g | Sugar: 6g | Calcium: 62mg

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  1. Thank you so much for this recipe. I love vegan soup and this one looks like a winner. Hope you are feeling better every day.

  2. Just wrote out the recipe. It is definitely soup season, just need to pick up some black-eyed peas and collard greens. Also writing out the recipe for the Italian sausage and lentil soup. Both sound delicious! I love the bowl you’re using in the photos. So autumnal looking. Presentation adds delectable pizzazz! Have a lovely weekend!

    1. Diane Henkler says:

      Hi Deanna – Did you know you can easily print the recipes out if you have a home printer? No need to have to write them out, unless you keep your recipes that way. Enjoy your weekend, too. :-)

  3. Stephanie says:

    Do you make your own vegetable broth or can you share what brand you like. Thanks

    1. Diane Henkler says:

      Hi Stephanie – I do made my own broth every once in a while with veggie scraps, herbs and water. I cut up the scraps, sprinkle on herbs and then cover the veggies with water that is 2 inches over the veggies. I let it simmer for a few hours, cool and then strain into the Souper cubes. When I don’t make my own I use Bonafide Vegetable Broth (low salt) or Pacific Vegetable Broth (Low Sodium).