Smoky Black-Eyed Pea and Collard Green Soup
A rich and smoky soup blending black-eyed peas with collard greens and smoked paprika, perfect as a nourishing regional specialty. This american-inspired soups (vegetarian) ready in about 85 minutes pairs dried black-eyed peas, collard greens, chopped, large 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
Instructions
- Step 1: Rinse 1 cup dried black-eyed peas and soak in water for at least 4 hours or overnight, then drain.
- 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.
- 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.
- Step 4: Cover and simmer for 45 minutes until peas are tender.
- 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.
- Step 6: Stir in 1 tbsp apple cider vinegar to brighten flavors. Adjust seasoning to taste and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Black-Eyed Pea and Collard Green Soup take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Black-Eyed Pea and Collard Green Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black-eyed peas from drying out.
Can I substitute ingredients in Smoky Black-Eyed Pea and Collard Green Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Black-Eyed Pea and Collard Green Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Black-Eyed Pea and Collard Green Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
