Description
This Black Eyed Pea Soup is a warming, refreshing and super easy one-pot meal that’s packed with protein and fiber. Loaded with vegetables, black eyed peas, tomatoes, herbs and collard greens, it’s hearty, flavorful and perfect for a cozy lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 1 medium green bell pepper, diced
- 2 large garlic cloves, finely chopped
- 1/4 teaspoon red chili flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon smoked paprika
- 1 teaspoon mild chili powder
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cans (14 oz / 400 g) black eyed peas, drained and rinsed
- 4 cups (1 litre) vegetable stock
- 2 cups (75 g) collard greens, sliced
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and sauté the onion, carrot, celery and bell pepper for 6-7 minutes over medium heat until softened.
- Stir in the garlic, red chili flakes, oregano, basil, smoked paprika and chili powder and continue to cook for another minute.
- Add the tomato paste, crushed tomatoes, black eyed peas and vegetable stock. Bring to a boil, then lower the heat, cover with a lid and simmer for 20 minutes.
- Stir in the collard greens and simmer for another 2-3 minutes.
- Season to taste and serve with cornbread or your favorite crusty bread.
Notes
- Serve with cornbread or your favorite crusty bread for a hearty meal.
- Adjust the salt, pepper and chili flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American