Black-Eyed Pea and Collard Greens Soup

Black-Eyed Pea and Collard Greens Soup

Serves 6

This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread.

  • 2 cups dried black-eyed peas
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 pound cooked Black Forest ham or smoked turkey breast, cut into small cubes (optional)
  • 2 stalks celery, chopped
  • 6 cups low-sodium chicken broth
  • 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
  • 4 carrots, chopped
  • 1/4 teaspoon sea salt
  • Ground black pepper to taste
  • Cayenne pepper to taste
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Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.

Heat oil over medium heat in a large pot. Add onion, garlic, ham and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any foam on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve.

Nutritional Info: 
Per Serving:310 calories (150 from fat), 16g total fat, 3.5g saturated fat, 20mg cholesterol, 760mg sodium, 27g carbohydrate (8g dietary fiber, 6g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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