Collard Green and Black Eyed Pea Soup
Warm up with a hearty bowl of Collard Green and Black-Eyed Pea Soup, a soul-soothing dish packed with nutritious vegetables and robust Southern flavors. This one-pot recipe combines tender collard greens, earthy black-eyed peas, and a smoky blend of paprika and thyme, simmered in a flavorful vegetable broth with juicy diced tomatoes. Aromatic garlic, sautéed onions, and a zesty splash of fresh lemon juice round out each bite, while optional red pepper flakes add a subtle kick of heat. Perfect for cozy nights or as a New Year's tradition, this vegan and gluten-free soup is as nourishing as it is delicious. Quick to prep in just 15 minutes and ready to serve in under an hour, it’s an easy, crowd-pleasing option for a wholesome family meal. Serve with a garnish of fresh parsley and a side of crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 6 cups collard greens, chopped with stems removed
- 2 15-ounce cans canned black-eyed peas, drained and rinsed
- 8 cups vegetable broth
- 1 15-ounce can diced tomatoes with juices
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots and diced celery to the pot and sauté for 5 more minutes until the vegetables begin to soften.
Stir in the chopped collard greens and sauté for 2-3 minutes until wilted.
Add the black-eyed peas, vegetable broth, diced tomatoes (with their juices), smoked paprika, dried thyme, bay leaf, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.
Remove the bay leaf and stir in the lemon juice for a bright, fresh flavor.
Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10137 mg | 441% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 110.8 g | 396% | |
| Total Sugars | 83.1 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3116 mg | 240% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 9611 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
