Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup

Black-Eyed Peas & Collards Soup is perfect for the cold weather months and a great New Year’s Day dish for a large gathering. This hearty soup is rich in protein, fiber, and vitamin A. For a meat version, try adding sausage. If you’re using raw black-eyed peas, soak the night before or do the quick soak by boiling for two minutes, remove from heat, and allow it to rest in the pot covered for 1 hour or longer.


Serves: 4-6 Time: 45-50 minutes

Black-Eyed Peas & Collards Soup

  • 16 oz. black-eyed peas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1-2 cups chopped collard greens, stems removed
  • 1 large carrot, diced
  • 3-4 small yukon potatoes, quartered
  • 3-4 garlic cloves, minced
  • 6 cups vegetable broth
  • 15 oz. diced tomatoes
  • 1 1/2 tsp paprika
  • 1 tsp dried thyme
  • 2 tsp black pepper, or to taste
  • 1 tsp dried sage
  • 1 Tbs olive oil


  1. Begin by heating a large soup pot on medium heat.
  2. Once hot, coat the bottom of the pot with olive oil, then sauté the onion, potatoes, and carrot.
  3. Cook for 4-5 minutes, then add the garlic. Stir for another 2 minutes.
  4. Then, add the black-eyes peas, seasonings, and tomatoes. Stir for 3-4 minutes before adding the collard greens and vegetable broth.
  5. Bring the soup to a boil, then reduce to low, cover with a lid, and simmer for 30 minutes.
  6. Cook the soup until the potatoes are softened. Taste and adjust seasoning as desired.
  7. If adding a protein, cook separately and add towards the last ten minutes of cooking.
  8. Serve and enjoy!

Store leftovers in the refrigerator for up to 4 days or freeze for 2 weeks and reheat on the stove.

Nutrition Information

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