A new take on an old New Year’s Day tradition, Black-Eyed Peas and Collard Soup, slow-cooked perfection.
Ready or not here it comes, 2016!!!
That means it’s time for my annual black-eyed peas and green, however, this year I’m putting a twist on the traditional black-eyed peas and greens. I’ve put them together on a hearty soup.
This soup is loaded with fire-roasted tomatoes, celery, carrots, onions, potatoes, black-eyed peas and collards. Even if you don’t own a slow-cooker you can still make this soup, just slow cook in a big pot on your stove top.
Start your year off right, make this fill-you-up Black-Eyed Pea and Collard soup, cozy up and enjoy.
Not soup person?, give this Black-Eyed Pea Chili with Collards a try.
Black-Eyed Pea and Collard Soup
- Prep Time: 12 mins
- Cook Time: 8 hours
- Total Time: 8 hours 12 mins
- Yield: 6 servings 1x
Print Recipe
Pin RecipeIngredients
- 1 medium yellow or white onion, about 1 cup
- 1 1/2 cups sliced carrots, about 2 carrots
- 3 stalks of celery, sliced
- 2 cups gold potatoes, diced about 3 medium potatoes
- 2 cans 14.5 oz. fire roasted tomatoes
- 1 can 15 oz. tomato sauce
- 1 32 oz. box vegetable stock
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh basil
- 1/2 teaspoon fine sea salt and cracked black pepper
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 2 can 15 oz. black-eyed peas
- 4 cups collard greens, chopped
Instructions
- Add all ingredients except collards to slow-cooker, stir to combine and cook 3 to 4 hours on high or 6 to 8 on low heat.
- During the last half hour of cooking time add in the collards and stir to combine.
- Taste and add more salt and pepper to taste if needed.
- Serve with bread, have fun and enjoy!
Nutrition
- Serving Size: 1.5
- Calories: 155
- Sugar: 7.4
- Sodium: 728.2
- Fat: 1.2
- Saturated Fat: 0.2
- Carbohydrates: 31.9
- Fiber: 8.1
- Protein: 7.1
- Cholesterol: 0
Shared with: Costal Charm-Show and Share Link Party, Lou Lou Girls -Fabulous Link Party, Home Stories Ato Z Link Party, Oh My Heartsie Girls Wordless Wednesday. View From In Here, Cornerstone Confessions Titus 2 Tuesday
Tonya says
December 31, 2015 at 7:16 amWhat a great way to start the new year!!! My crock pot is on LOW! 🙂 Happy New Year!!!
★★★★★
Celeste says
December 31, 2015 at 8:00 amHi Tonya, Enjoy and have yourself a Happy and Safe New Year!!!!
Deborah Davis says
January 4, 2016 at 10:43 pmHi Celeste,
I was immediately drawn to this recipe when I read the title! My mother used to make delicious black-eyed peas, collard greens loaded with smoked pork as well as pig feet and chitlins for New Years Eve. Of course as a vegan I don’t eat that way anymore however I can’t wait to try your healthy and delectable ‘pork free’ soup recipe! I’m pinning and sharing this too!
★★★★★
Celeste says
January 4, 2016 at 10:50 pmThanks Deborah, that’s how my mother prepared it minus the chitlins. I hope you enjoy this version as much as me and my family. Happy New Year!!!
Jenna says
January 7, 2016 at 8:10 amThis looks delicious! We always make Hoppin’ John and collard greens on New Year’s Day but I love the idea of having it as a soup! Pinning 🙂
★★★★★
Celeste says
January 8, 2016 at 8:54 amGrowing up in the south we always had Hoppin’John and Collard as well, but it wasn’t my favorite way to eat these foods. As I have aged I have acquired a tate for them in my now vegetarian diet. Thanks Jenna for visiting and thanks for pinning.
Celeste says
January 8, 2016 at 9:08 amYeah, it’s great when you open the door and smell your dinner. I’ve never heard of APS,it’s nice to know you have found something here that can help you manage it. I’m a true believer that food can halp heal our bodies.
Karen says
January 13, 2016 at 12:23 pmThis looks like a great warming, comfort food. I was interested to read about the traditions and meanings of this soup at New Year. Thanks for sharing with the Blog Fair.
Celeste says
January 13, 2016 at 8:12 pmThank you Karen for visiting. I’m glad I found your Blog Fair.