Smoky Black-Eyed Pea and Collard Green Soup

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A rich and smoky soup blending black-eyed peas with collard greens and smoked paprika, perfect as a nourishing regional specialty. This American-inspired soup recipe (vegetarian), ready in about 85 minutes, pairs dried black-eyed peas, collard greens, chopped, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black-eyed peas
• 4 cups collard greens, chopped
• 1 large yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 2 tsp smoked paprika
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tbsp apple cider vinegar

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Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak in water for at least 4 hours or overnight, then drain.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 large diced carrot, 1 diced celery stalk, and 3 minced garlic cloves. Cook for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, then add the drained black-eyed peas and 6 cups vegetable broth. Bring to a boil, then reduce heat to simmer.
4. Step 4: Cover and simmer for 45 minutes until peas are tender.
5. Step 5: Add 4 cups chopped collard greens, 1.5 tsp salt, and 1 tsp black pepper. Simmer uncovered for 15 minutes until greens are tender but still vibrant.
6. Step 6: Stir in 1 tbsp apple cider vinegar to brighten flavors. Adjust seasoning to taste and serve hot with crusty bread.