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

Black-Eyed Pea and Collard Soup

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Prep Time: 12 minutes
Cook Time: 8 hours
Total Time: 8 hours 12 minutes
Servings: 6 servings
Author: TheWholeServing

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Ingredients

  • 1 medium yellow or white onion about 1 cup
  • 1 ½ 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
  • ½ teaspoon fine sea salt and cracked black pepper
  • 1 tablespoon smoked paprika
  • ½ 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: 1.5 | Calories: 155kcal | Carbohydrates: 31.9g | Protein: 7.1g | Fat: 1.2g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 728.2mg | Fiber: 8.1g | Sugar: 7.4g
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