Black-Eyed Peas & Collards Soup
Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw black-eyed peas, soak the night before or do the quick soak by boiling for two minutes, remove from heat, and allow it to rest in the pot covered for 1 hour or longer.
Ingredients
Serves: 4-6 Time: 45-50 minutes
Black-Eyed Peas & Collards Soup
- 16 oz. black-eyed peas, drained & rinsed
- 1/2 yellow onion, diced
- 1-2 cups chopped collard greens, stems removed
- 1 large carrot, diced
- 3-4 small yukon potatoes, quartered
- 3-4 garlic cloves, minced
- 6 cups vegetable broth
- 15 oz. diced tomatoes
- 1 1/2 tsp paprika
- 1 tsp dried thyme
- 2 tsp black pepper, or to taste
- 1 tsp dried sage
- 1 Tbs olive oil
Directions
- Begin by heating a large soup pot on medium heat.
- Once hot, coat the bottom of the pot with olive oil, then sauté the onion, potatoes, and carrot.
- Cook for 4-5 minutes, then add the garlic. Stir for another 2 minutes.
- Then, add the black-eyes peas, seasonings, and tomatoes. Stir for 3-4 minutes before adding the collard greens and vegetable broth.
- Bring the soup to a boil, then reduce to low, cover with a lid, and simmer for 30 minutes.
- Cook the soup until the potatoes are softened. Taste and adjust seasoning as desired.
- If adding a protein, cook separately and add towards the last ten minutes of cooking.
- Serve and enjoy!
Store leftovers in the refrigerator for up to 4 days or freeze for 2 weeks and reheat on the stove.
Nutrition Information
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