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A bowl of soup with black-eyed peas, greens, carrots, and ham pieces sits on a table. In the background are cornbread muffins, a stick of butter, and a bottle of hot sauce.
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5 from 1 vote

Black-Eyed Pea and Collard Green Soup

This is a hearty and humble soup of black-eyed peas and collard greens. It is the perfect way to start the New Year!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Soak time8 hours
Total Time9 hours 35 minutes
Course: Soup
Cuisine: American
Keyword: Bechamel, Black-eyed peas, Broth, Collard greens
Servings: 6
Author: Nicole

Ingredients

  • 2 cups dried black-eyed peas picked of stones and rinsed
  • 2 tablespoons Safflower oil or other neutral oil
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 large rib celery finely minced
  • 1 large carrot peeled and cut into a 1/4-inch dice
  • 8 cups low-sodium chicken broth1
  • smoked ham hock
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 bunch about 3/4 pound collard greens, ribs removed and thinly sliced
  • ½ pound ham cut into 1/2-inch cubes
  • 1 tablespoon cider vinegar

Accompaniment

  • Tabasco or hot sauce
  • Corn Bread

Instructions

  • Place the dried beans in a large bowl and cover by 3 inches with cold water. Set aside for 8 hours or overnight; drain and rinse well.
  • Heat the oil in a large pot over medium heat. Add the onions, garlic, and celery and sauté until soft and translucent, about 5 to 8 minutes. Add the carrots, peas, broth, ham hock, thyme, bay leaves, and collards and bring to a boil, skimming any foam on the surface. Reduce the heat to a simmer, partially cover, and cook for 45 minutes to an hour or until the peas and vegetables are tender. Remove the bay leaves and ham hock; allow the ham hock to cool slightly.
  • Pull any meat from the hock and chop into bite-size pieces and return to the pot. (For a slightly thicker and creamier soup, smash a few peas against the side of the pot with a spoon.)
  • Add the diced ham and heat just until warmed through. Stir in the vinegar and season to taste with salt and freshly ground black pepper. Ladle into bowls and serve with Tabasco and corn bread on the side. Enjoy!

Nutrition

Calories: 466kcal | Carbohydrates: 42g | Protein: 33g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1714mg | Potassium: 1096mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4614IU | Vitamin C: 24mg | Calcium: 230mg | Iron: 6mg
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