Description
Black Eyed Pea Soup is a comforting and hearty dish that warms your soul with every spoonful. This vegan, gluten-free recipe combines black-eyed peas with fresh vegetables and aromatic spices, making it a nutritious option for any occasion. Whether you’re enjoying it as a quick weeknight dinner or serving it at a gathering, this one-pot meal is simple to prepare and packed with flavor. The addition of collard greens adds a delightful texture, while the spices create an irresistible aroma that fills your kitchen. Serve alongside cornbread or crusty bread for a complete meal.
Ingredients
Scale
- 1 lb black-eyed peas (soaked or 3 cans, drained)
- 2 tbsp olive oil or 1/3 cup water
- 1 yellow onion (diced)
- 2 large carrots (diced)
- 2 celery ribs (sliced)
- 3 garlic cloves (minced)
- 1 can diced tomatoes (28 oz, with juices)
- 6 cups low-sodium vegetable broth
- 2–3 cups collard greens (chopped)
Instructions
- In a large dutch oven, heat olive oil or water over medium heat. Add onion, carrots, and celery; sauté for 7-10 minutes until softened.
- Add garlic and spices; cook for another minute until fragrant.
- Stir in soaked black-eyed peas (or canned), diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes if using canned peas, or up to 1¼ hours if using soaked peas until tender.
- About 5-10 minutes before finishing cooking, stir in chopped collard greens until wilted.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg