vegan black eyed pea and swiss chard minestrone

Black-eyed Pea and Swiss Chard Vegan Minestrone

Paging the latest issue of Food and Wine magazine I stumbled upon a recipe for minestrone, which reminded me how much I love this hearty bean soup. Many variations use some sort of meat like sausage, bacon, pancetta or ham, but I wanted a vegetarian {vegan actually} version of it.

Since I have been trying my luck with black eyed peas lately, it seemed like a great recipe to use them. I didn’t grow up eating this dalmatian looking legume and didn’t know what to expect the first few times I cooked it, but they are easy to manage, hold their shape well while cooking and have a subtle earthy flavor. It’s said that this cowpea – as it’s also known- originated in North Africa and was introduced to the Americas by the Spanish settlers becoming a favorite in the south.

Black eyed peas cook fast if they have been soaked over night, and cook even faster in a pressure cooker. I grew up cooking with a pressure cooker and was one of my first acquisitions in my married life here in the states, but after working my inexpensively made cooker to death I fell into the hands of convenience and began using canned beans {which are good to have for on the fly meals, but don’t taste as good and cost more than the dried counter parts.}vegetables for vegan minestroneFor this soup I utilized the services of mushrooms, onions, garlic, tomato paste, and plenty of herbs and spices for flavor and depth. Tomatoes have an important place in this soup, so I like to use jar whole tomatoes because they have better flavor than the canned ones, which to me taste a bit metallic. I wish tomatoes were in season when this soup comes to mind, or that I had a green house in my backyard to grow some san marzanos during the cold months {now that’s an idea}.

I cook the peas in water with salt, black pepper, minced onion, garlic, bay leaf and dried Italian herbs for about an hour {after soaking overnight}, and reserve the bean liquid to make the soup.
Then, build deep flavors by sautéing more onion, mushrooms, carrots and garlic, adding tomato paste and cooking it all until a rich mahogany color develops. Add the mashed jar tomatoes, herbs and bring to a boil  before adding the beans with their liquid, and the swiss chard for vegan minestroneI prefer swiss chard to the more popular kale because it has more of a buttery mouth feel when cooked than its thicker, tougher cousin, plus I didn’t jumped head first on the kale wagon, or the juicing wagon for that matter.
At this point, I sit back with a book in hand and let heat do its magic on my dinner for about 30 minutes. Then let the soup cool for a few minutes, because for whatever reason these kind of foods get better as they sit, before serving it.

Sitting in the dining room looking out to the snowy backyard holding a warm bowl of this soup with a thick chunk of crusty bread, with a fuzzy scarf and knitted sweater is a romantic way to forget the short days and frigid nights of winter.vegetarian black eyed pea minestrone

Black-eyed Pea and Swiss Chard Vegan Minestrone
Recipe type: Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Black eyed peas are a great legume for this hearty soup, they hold their shape giving a nice texture and bite to this vegan meal. Together with some crusty bread this soup is a perfect winter addition.
  • PEAS:
  • 1 cup black eyed peas - dried soaked overnight in 2 cups of water
  • 5 cups of water
  • ½ onion finely diced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon dried paprika (if you have smoked paprika use half the amount)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • SOUP
  • 1 medium onion, small diced
  • 1 garlic clove, minced
  • 2 cups of sliced mushrooms (button or cremini)
  • 1 medium carrot, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian herbs
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon red pepper flakes
  • 4 swiss chard leaves, sliced (ribs removed) - my dog loves eating the ribs of kale and chard
  • 1-15 oz jar tomatoes (or canned) - mashed with a fork or lightly pureed
  1. Cook the beans for 1 to 1-1/2 hours on medium heat in a regular pot, or 30-40 minutes in a pressure cooker.
  2. In a large pot set over medium high heat, sauté the onions and mushrooms in 2 tablespoons of oil for 5 minutes or until the mushroom liquid has evaporated
  3. Lower the heat to medium and add the garlic and carrots, sauté 2-3 minutes
  4. Add the tomato paste and cook for 1 minute
  5. Add tomatoes, spices, beans and their water, bring to a boil and cook for 15-20 minutes before adding the chard
  6. Add the chard check for seasoning and cook another 15-20 minutes.
  7. Serve with crusty bread


What’s on your mind?

Leave a Reply