Black Eyed Pea and Barley Soup

Happy New Year!

It is a tradition with my family to eat black eyed peas on New Years Day.

I’ve never been a fan of a bowl of plain ol’ black eyed peas… I think that they taste like dirt. It was a joke growing up that we had “dirt” for dinner on new years day. I don’t know that they really bring luck, but the hubs didn’t eat any last year and his truck got stolen!  Coincidence, maybe… but I’m not taking any chances.

I like to make my black eyed peas more of a soup … with lots of vegetables and the greens mixed in with the soup.

This soup is equally good with cannellini beans.


Black Eyed Pea and Barley Soup


10 cups vegetable stock

1/2 onion, diced

2 carrots, peeled and chopped

2 stalks of celery, sliced

1/4 cup barley

1 tsp oregano

1 TBS chili-garlic sauce

1 can black eyed peas, drained and rinsed

salt & pepper, to taste

16 oz can diced tomatoes

1/4 cup dry sherry

handfuls of baby kale


Combine all ingredients (except for last 3) in a soup pot and allow to simmer over med-low heat for about 45 minutes.

Add tomatoes and sherry and allow to cook another 5-10 minutes. Taste and adjust seasonings.

Add kale to pot right before serving (or can add to bottom of soup bowls and ladle soup over the kale).

I’m linking up today with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!



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