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Vegan Black Eyed Pea Soup with Collard Greens Recipe

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4.2 from 217 reviews

Savory and hearty Black Eyed Pea Soup with collard greens is an easy one-pot vegan, gluten-free, and low-fat meal perfect for a healthy start to the new year. This Southern-inspired soup features tender black eyed peas simmered with aromatic herbs, smoked paprika, and diced tomatoes, finished with nutrient-rich collards for a satisfying and delicious entree.

  • Total Time: 1 hour 25 minutes
  • Yield: Serves 6 - 8

Ingredients

Beans and Broth

  • 1 lb. black eyed peas, soaked (or 3 cans (14oz) black eyed peas, drained and rinsed)
  • 6 cups low-sodium vegetable broth

Vegetables

  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 2 - 3 cups collard greens, chopped

Spices and Seasonings

  • 2 tablespoon olive oil or 1/3 cup water
  • 1 tablespoon smoked paprika
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 - 1 teaspoon red pepper flakes (optional)
  • 1/2 - 1 teaspoon salt
  • 1/2 - 1 teaspoon pepper

Other

  • 1 can (28oz) diced tomatoes with juices

Instructions

  1. Sauté Vegetables: In a large dutch oven, heat the olive oil or water over medium heat. Add the diced onion, carrots, and celery, and sauté for 7 to 10 minutes until softened. Add minced garlic, smoked paprika, thyme, basil, oregano, garlic powder, and onion powder. Cook together until fragrant, about 1 to 2 minutes.
  2. Simmer Soup: Add the black eyed peas (soaked or canned), diced tomatoes with juices, and vegetable broth to the pot. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 20 minutes if using canned peas or up to 1 hour and 15 minutes if using soaked dried peas, until the beans are tender.
  3. Add Greens and Season: About 5 to 10 minutes before the soup is done, stir in the chopped collard greens. Season with salt, pepper, and red pepper flakes if using. Continue to simmer until the greens are tender and the flavors meld.
  4. Serve: Ladle the soup into bowls and optionally add a squeeze of fresh lemon juice over the top to brighten the flavors. Serve hot, ideally with a side of vegan cornbread.
  5. Store: Refrigerate leftovers in an airtight container for up to 6 days, or freeze for 2 to 3 months. Thaw completely before reheating.

Notes

  • To soak black-eyed peas: cover beans with 1-2 inches of water and soak at least 8 hours or overnight, then drain. For a quick soak, boil peas for 1 minute, turn off heat, cover, and soak for 1 hour, then drain.
  • Cooking time for soaked black-eyed peas on stovetop: about 1 hour. Instant Pot method: 8 minutes at high pressure. Slow cooker: 3-4 hours on high or 5-6 hours on low.
  • Herb variations: try poultry seasoning, Italian seasoning, or herbes de Provence for different flavors.
  • Substitute collards with kale, chard, or spinach for alternate greens.
  • Instant Pot method: add all ingredients except collards, pressure cook on high for 2 minutes (canned) or 8 minutes (soaked), then stir in collards after cooking.
  • Slow-Cooker method: add all ingredients except collards. For dried beans, cook 7-8 hours on high; for canned or presoaked beans, cook 5-6 hours on low or 3-4 hours on high. Stir in collards before serving.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Soup, Entree
  • Method: Stovetop
  • Cuisine: Southern, Vegan
  • Diet: Gluten Free, Vegan, Low Fat

Find it online: https://recipesvibe.com/vegan-black-eyed-pea-soup-with-collard-greens-recipe/