Description
A comforting smoky black-eyed pea soup, perfect for chilly evenings and gatherings.
Ingredients
- 1 cup black-eyed peas (dried or canned)
- 1 cup collard greens (chopped, kale is a good substitute)
- 1 carrot (diced)
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp smoked paprika
- 1 can diced tomatoes
- a pinch of red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 cups vegetable broth
Instructions
- If using dried black-eyed peas, rinse and soak them overnight in water. If using canned peas, drain and rinse them.
- In a large pot over medium heat, sauté chopped onions, garlic, carrots, and celery for 5-7 minutes until softened.
- Stir in black-eyed peas, collard greens, thyme, oregano, basil, smoked paprika, red pepper flakes, and diced tomatoes.
- Pour in vegetable broth and bring to a boil.
- Lower the heat and let the soup simmer for 30-40 minutes until peas are tender.
- Add garlic powder, onion powder, salt, and pepper to taste.
- Ladle the soup into bowls and enjoy!
Notes
For added flavor, consider using a splash of lemon juice before serving. You can store leftovers in an airtight container for up to 4-5 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southern