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Easy Black-Eyed Pea Soup with Collard Greens

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This easy black-eyed pea soup with collard greens is a cozy, savory, and deeply satisfying one-pot meal. Made with simple pantry ingredients, it delivers rich, slow-cooked flavor in about an hour, perfect for New Year’s luck or any cold night.

Ingredients

Scale
  • 1 pound dried black-eyed peas (about 2 cups), rinsed and picked over
  • 1 large bunch collard greens (about 8–10 ounces), stems removed and leaves chopped
  • 1 large yellow onion, diced (about 2 cups)
  • 4–5 garlic cloves, minced
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 6 cups vegetable broth (48 ounces)
  • 2 cups water
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon liquid smoke (optional but recommended)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons apple cider vinegar
  • 1 ½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Rinse the dried black-eyed peas in a colander under cold water. Pick through and discard any small stones or shriveled peas. Optionally, soak the peas for 2-4 hours or overnight to reduce cooking time. Drain and set aside.
  2. Wash the collard greens thoroughly. Stack the leaves, roll them tightly, and slice crosswise into thin ribbons (about ½ inch wide). Discard tough stems. Set aside.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, celery, and carrots. Cook, stirring occasionally, until softened and onion is translucent, about 6-7 minutes. Add minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly.
  4. Add the drained black-eyed peas, vegetable broth, water, bay leaves, and 1 teaspoon of salt. Stir, scraping up any browned bits from the bottom of the pot.
  5. Bring the soup to a boil over high heat, then reduce heat to low, cover, and simmer gently. If peas were soaked, check for tenderness at 30 minutes; if not soaked, start checking at 40 minutes. Peas should be tender but not falling apart. Stir occasionally.
  6. Once the black-eyed peas are tender, stir in the chopped collard greens. Cover and simmer for another 10-15 minutes, until greens are tender and vibrant.
  7. Remove and discard bay leaves. Stir in apple cider vinegar, liquid smoke (if using), and remaining ½ teaspoon of salt. Taste and adjust seasoning with more salt and black pepper as desired.
  8. Let the soup rest off the heat for 5-10 minutes before serving to allow flavors to meld. Serve hot, optionally topped with a drizzle of olive oil, black pepper, and red pepper flakes.

Notes

Do not skip the apple cider vinegar—it brightens the flavors. Salt the water at the beginning to season the peas from the inside out. A gentle simmer is key to prevent mushy peas and dull greens. This soup is even better the next day; make it ahead for deeper flavor. For a thicker soup, mash some peas against the pot or use an immersion blender. To thin, add more broth or water when reheating.

Nutrition

Keywords: black-eyed pea soup, collard greens, New Year's soup, vegan soup, gluten-free soup, easy soup, comfort food

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