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
Ingredients
- 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
What a great way to start the new year!!! My crock pot is on LOW! 🙂 Happy New Year!!!
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Hi Tonya, Enjoy and have yourself a Happy and Safe New Year!!!!
Hi 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!
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Thanks 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!!!
This 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 🙂
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Growing 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.
Yeah, 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.
This 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.
Thank you Karen for visiting. I’m glad I found your Blog Fair.