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Black Eyed Pea Soup

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Savory and hearty, this Black Eyed Pea Soup with collards is an easy one-pot meal made 100% vegan, gluten-free, and low-fat. It’s a healthy way to bring the new year and enjoy to your heart’s content!

Ingredients

Scale
  • 1 lb. black eyed peas, soaked see notes (or 3 cans (14oz), drained and rinsed)
  • 2 tablespoon olive oil or 1/3 cup water
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon EACH thyme, basil, and oregano
  • 1 teaspoon EACH garlic + onion powder
  • 1/2 1 teaspoon red pepper flakes, optional
  • 1 can (28oz.) diced tomatoes, with the juices
  • 2 3 cups collard greens, chopped
  • 6 cups low-sodium vegetable broth
  • 1/2 1 teaspoon EACH salt + pepper, or to taste

Instructions

  1. In a large dutch oven, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 10 minutes. Add the garlic, smoked paprika, thyme, basil, oregano, and garlic & onion powder, cook until fragrant, about 1 2 minutes.
  2. Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil, cover, reduce heat to low, and simmer for 20 minutes (for canned) to 1 1/4 hours (for soaked), or until beans are tender. Before soup is done, about 5 10 minutes ahead, stir in the collard greens. Season with plenty of salt and pepper.
  3. We love adding a squeeze of lemon over the top of our serving bowls for brightness. And this slightly sweet Vegan Cornbread is the perfect accompaniment to this savory soup!
  4. Serves 6 8
  5. Leftovers can be kept in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 3 months. Let thaw before reheating.

Nutrition

Find it online: https://ingredientidea.com/smoky-black-eyed-pea-soup-recipe/