Description
A heartwarming and flavorful soup that combines creamy black-eyed peas with a smoky kick, perfect for chilly nights and family gatherings.
Ingredients
Scale
- 1 large onion, finely chopped
- 2 stalks celery, diced
- 2 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups black-eyed peas, soaked and drained (or canned)
- 4 cups vegetable broth
- 4 cups collard greens, torn into bite-sized pieces
- 1 can (14 oz) diced tomatoes
Instructions
- In a large pot, sauté chopped onion, celery, and carrot in 1 tablespoon of vegetable broth over medium heat until softened, about 5-7 minutes.
- Add minced garlic and spices, and sauté for an additional minute until fragrant.
- Stir in the soaked black-eyed peas, collard greens, diced tomatoes, and the remaining vegetable broth. Mix well.
- Bring the mixture to a boil, then reduce heat and simmer for about 30-40 minutes until the black-eyed peas are tender.
- Adjust seasoning to taste, adding salt or pepper as needed, and serve hot.
Notes
For added creaminess, use an immersion blender briefly without completely blending. This soup can be stored for up to 4-5 days in the fridge or frozen for about 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg