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.

Ingredients

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

Directions

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

Nutrition Disclaimer

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Coconut Curry Split Pea Soup is lightly spicy and hearty. This low-carb dish is rich in protein and perfect for cold weather. For a low-fat option, simply remove the coconut milk and add another cup of vegetable broth.

Ingredients

Serves: 6-8 Time: 60-70 minutes

Coconut Curry Split Pea Soup

• 2 cups green split peas, rinsed
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 1-2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 can lite coconut milk
• 1 Tbs curry powder
• 1/2 tsp black pepper
• 1/4 chili flakes (optional)
• 1/2 tsp ground ginger
• 1 Tbs red curry paste
• 2 Tbs tomato paste

Directions

1. Begin by preparing your vegetables.
2. In a large stockpot, set heat to medium-high. Once hot, add olive oil.
3. When the oil begins to lightly steam from the pot, begin sautéeing the onion and garlic.
4. Cook the onions for about 2-3 minutes, then add in the carrots and celery. Cook together for another 5-7 minutes.
5. Then, add the seasonings, curry paste, and tomato paste. Stir for another 2-3 minutes.
6. Add in the coconut milk and split peas and cook for another minute before adding in the vegetable broth.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 50 minutes or until the peas are softened.
8. Allow the soup to cool for 5-10 minutes before serving.
9. Serve with toast or crackers if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.