I have recently discovered how wonderful and tasty black eyed peas are in soup! I had my first delicious black eyed pea soup at a vegan restaurant and it was so tasty I knew I had to start making my own at home. My first attempt at cooking them was in this Southern style dish with collard greens. Don’t be afraid to try this dish – you will be surprised how slightly smoky and flavorful this is. Good ole’ comfort food from the South.
Many thanks for the recipe from Susan over at Fat Free Vegan. You can serve this soup over a Yukon gold baked potato like I did or a favorite grain like brown rice or quinoa. It has a nice spicy, smoky flavor from roasted tomatoes, smoked paprika, hot sauce, cayenne pepper and chipotle pepper. If you want more heat add more cayenne and hot sauce. If you don’t like smoky flavors just use regular tomatoes and regular paprika. Flavorful, filling and a nice change of flavors, this was a hit with everyone who tried it!
We enjoyed the flavors the first day but I should have cooked it a little longer as the greens weren’t quite as soft as I would have liked. Not only was this my first time cooking black eyed peas but also collard greens. Collard greens are pretty sturdy and it does take some cooking time to break them down and make them softer. The second day I simmered the leftovers on the stove for 20 – 30 minutes and we liked the texture of the collards much better. I will make this again – we give it a two thumbs up!
Spicy Collard and Black-eyed Pea Soup
From Fat Free Vegan for pressure cooker or the stove top
- 2 onions, diced
- 2 ribs celery, diced
- 1 cup diced green bell pepper
- 3-4 cloves garlic, minced
- 2 cups dried black-eyed peas, picked over and rinsed – no pre-soaking needed
- 6 cups water
- 1 pound collard greens, tough stems removed and greens chopped
- 1 1/2 teaspoons dried thyme (divided)
- 1 teaspoon oregano (divided)
- 1 16-ounce can diced tomatoes (fire-roasted preferred)
- 2 cups water (or vegetable broth)
- 1 tablespoon hot sauce
- 1/4 teaspoon cayenne (to taste)
- 1/2 teaspoon chipotle pepper (to taste)
- 1/2 teaspoon smoked Spanish paprika
- 1 -2 teaspoons salt (to taste)
- 1 tablespoon double strength tomato paste (or 2 tbsp. regular)
- 1/4 teaspoon black pepper
Spray a pressure cooker or large pot with a light coating of olive oil or non-stick spray. (If your pot is non-stick, just add a little water instead.) Heat it and add the onions. Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.
If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure.
If cooking in a regular pot, cook until peas are tender, about 45-55 minutes.
Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop and for greens to become tender.
Notes: I think you could make this in a slow cooker too but I haven’t tried it. I would cook it for 8 – 10 hours on low or 4-5 hours on high.
Serving Suggestions; serve over a baked potato, rice or quinoa.
Yield: 6 Servings
Per Serving; 242 Calories; 1g Total Fat; 16g Protein; 45g Carbohydrate; 0mg Cholesterol; 488mg Sodium; 11g Fiber.
Recipe from Fat Free Vegan.
I like trying new foods and I have found that my taste in food has changed over time. Currently I am fond of flavors found in Indian Cuisine like curry, tumeric and garam masala, the smokey flavors found in Mexican/Southwest dishes using roasted peppers and lots of cumin as well as a wide variety of chili powders. My dried herb and spice collection is growing! It makes cooking and eating such a pleasure. As they say “variety is the spice of life”.
Speaking of dried spices and herbs be sure to go through your spices every 6 months or so and pitch the ones that are getting old. They do lose their flavor boost over time and become flat and tasteless. Open the container and take a whiff – if you can’t smell it – toss it!
Happy Healthy Cooking!
Add Your Thoughts
Have you ever tried black eyed peas or collard greens?
What spices and cuisines are you enjoying these days?