Best 2 Collard Green Black Eyed Pea Soup Recipes

Collard green and black-eyed pea soup is a classic Southern dish that has been enjoyed for generations. This hearty and flavorful soup is typically made with collard greens, black-eyed peas, onions, garlic, celery, and spices. It is often served with cornbread or a side of greens. This soup is not only delicious but also nutritious, as it is packed with vitamins, minerals, and fiber. If you are looking for a warm and comforting soup to enjoy on a cold day, collard green and black-eyed pea soup is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

COLLARD GREEN AND BLACK-EYED PEA SOUP

Collard Green and Black-Eyed Pea Soup image

A Southern traditional dish served on New Year's Day, greens for prosperity and black-eyed peas for luck created for Oprah Winfrey by Art Smith

Provided by Ugly Yellow

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 lb chicken wings (10 pieces)
4 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups canned stewed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
4 potatoes, peeled and cubed
2 cans black-eyed peas
3 sausages, cut into bite size (your preference)
2 pieces bacon, chopped
6 cups collard greens, chopped
hot sauce

Steps:

Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
Remove chicken wings and allow to cool.
Separate chicken meat from bones and return meat to soup.
Season with hot sauce (optional) Serve with cornbread.

COLLARD GREEN & BLACK-EYED PEA SOUP

Collard Green & Black-Eyed Pea Soup image

This looks like a great soup for those cold winter days that will soon be here. I found this recipe on AOL.

Provided by CJAY8248

Categories < 60 Mins

Time 45m

Yield 1 potful soup, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 garlic cloves (4 sliced and 1 whole)
1 sprig fresh thyme
1/4 teaspoon crushed red pepper flakes (to taste)
4 cups reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes
5 cups chopped collard greens (about 1 bunch) or 5 cups kale leaves, tough stems removed (about 1 bunch)
1 (15 ounce) can black-eyed peas, rinsed
6 1/2 inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded gruyere or 6 tablespoons swiss cheese
2 slices cooked bacon, finely chopped

Steps:

Heat oil in a dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
Position rack in upper third of oven; preheat broiler.
Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Nutrition Facts : Calories 2352.1, Fat 33.5, SaturatedFat 8.4, Cholesterol 15.3, Sodium 5295.6, Carbohydrate 425.5, Fiber 35, Sugar 9.7, Protein 85.8

Tips:

Soak the black-eyed peas overnight: This will help them cook more quickly and evenly.
Use a variety of greens: Collard greens are the traditional choice, but you can also use kale, turnip greens, or mustard greens.
Don't overcook the greens: They should be tender but still have a slight crunch.
Add some spice: A little bit of cayenne pepper or hot sauce can add a nice kick to the soup.
Serve with cornbread or biscuits: This is the classic Southern way to enjoy collard green and black-eyed pea soup.

Conclusion:

Collard green and black-eyed pea soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover greens and peas. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.