Black-Eye Pea and Collard Greens Soup Recipe

Name: Black-Eye Pea and Collard Greens Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup dried Black-Eye peas; 2 tbsp extra virgin olive oil; 1 large yellow onion, chopped; 2 garlic cloves, finely chopped; 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional); 2 stalks celery, chopped; 6 cup low-sodium chicken broth; 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced; 4 carrots, chopped; 1 ground black pepper to taste; 1 cayenne pepper to taste

Servings: persons

2 cup dried Black-Eye peas
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
2 garlic cloves, finely chopped
1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
2 stalks celery, chopped
6 cup low-sodium chicken broth
1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
4 carrots, chopped
1 ground black pepper to taste
1 cayenne pepper to taste

1
Carefully pick through peas to remove any debris or small stones and rinse well.
2
Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well.
3
I used black-eyed pea from a can.
4
(Optional)
5
Heat oil over medium heat in a large pot.
6
Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes.
7
Add peas and broth, bring to a boil and skim off and discard any form on the surface.
8
Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes.
9
Add collard greens and carrots and simmer until tender, 15 to 20 minutes more.
10
Season with salt, pepper and cayenne and serve.

1000

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cup dried Black-Eye peas, 2 tbsp extra virgin olive oil, 1 large yellow onion, chopped, 2 garlic cloves, finely chopped, and more.

Yes, Black-Eye Pea and Collard Greens Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Eye Pea and Collard Greens Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions