Name: Hearty Black Eyed Pea Soup with Collard Greens
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 300 grams (10.6 ounces) dry black-eyed peas; 350 grams (12.3 ounces) collard greens; 7 tablespoons extra virgin olive oil; 1 small onion, finely chopped; 1 large garlic clove, finely chopped; 2 medium spring onions, finely chopped; 2 teaspoons tomato paste; 1 medium-sized ripe tomato, chopped/diced; 1 dried bay leaf; 2 tablespoons fresh lemon juice; 2 teaspoons fresh dill, chopped; 4 cups vegetable stock, chicken stock, or hot water

Description

A comforting Southern classic, this Hearty Black Eyed Pea Soup with Collard Greens is packed with flavor and nutrition, perfect for chilly nights and family gatherings.

Ingredients

Scale

300 grams (10.6 ounces) dry black-eyed peas
350 grams (12.3 ounces) collard greens
7 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large garlic clove, finely chopped
2 medium spring onions, finely chopped
2 teaspoons tomato paste
1 medium-sized ripe tomato, chopped/diced
1 dried bay leaf
2 tablespoons fresh lemon juice
2 teaspoons fresh dill, chopped
4 cups vegetable stock, chicken stock, or hot water

Cook Mode Prevent your screen from going dark

Instructions

Soak the dry black-eyed peas in cold water for 2-3 hours or overnight.
Bring the soaked peas to a boil for 5 minutes and then drain.
Add the peas into a pot with the stock or water, salt, and bay leaf. Simmer covered over medium heat for about 30 minutes.
Chop the collard greens, separating the stems from the leaves.
In a frying pan, heat 3 tablespoons of olive oil and sauté the onion and garlic for 2-3 minutes.
Add spring onions and collard stems; sauté for another 2-3 minutes.
Stir in the tomato paste and cook for an additional minute.
Add the diced tomato and cook for another minute.
Add in the collard greens’ leafy parts and cook until wilted, about 2-3 minutes.
Combine this mixture with the black-eyed peas in the pot.Add the remaining olive oil.
Let everything bubble together for 10-15 minutes.
Stir in the lemon juice and dill, cooking for an additional minute before removing from heat.
Serve topped with freshly ground black pepper.

Notes

This soup is great for meal prep and can be frozen for up to 3 months. Adjust spice levels and add different greens if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg