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Black-Eyed Pea and Collard Soup

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.
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5 from 3 reviews

Ingredients

Units Scale
  • 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

  1. 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.
  2. During the last half hour of cooking time add in the collards and stir to combine.
  3. Taste and add more salt and pepper to taste if needed.
  4. Serve with bread, have fun and enjoy!

Nutrition

Find it online: https://thewholeserving.com/black-eyed-pea-and-collard-soup/