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Quick Lucky Black-Eyed Pea & Collard Greens Soup in 30 Minutes

black-eyed pea collard greens soup - featured image
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A quick and easy soup made with canned black-eyed peas, collard greens, and a smoky broth that comes together in under 30 minutes. Perfect for weeknight dinners and New Year’s luck.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 cups low-sodium vegetable broth
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 4 cups chopped collard greens (about 1 bunch), stems removed
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, and chop the collard greens. Remove the tough stems from the collards by folding each leaf in half and slicing along the stem, then stack the leaves and chop them into bite-sized pieces. Rinse and drain the canned black-eyed peas.
  2. Heat the olive oil in your large pot over medium heat. Give it about 30 seconds to warm up—you want it shimmering but not smoking. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it’s soft and translucent.
  3. Add the minced garlic, smoked paprika, dried thyme, and cayenne pepper. Stir constantly for about 30 seconds until the garlic is fragrant.
  4. Pour in the vegetable broth and bring it to a boil over high heat. This should take about 3-4 minutes. Once it’s boiling, reduce the heat to medium-low so it’s at a gentle simmer.
  5. Add the chopped collard greens and stir them into the broth. They’ll look like a lot at first, but they’ll wilt down significantly in about 3-4 minutes. Use your spoon to push them under the liquid so they cook evenly.
  6. Stir in the drained and rinsed black-eyed peas. Let everything simmer together for 10 minutes. The collards should be tender but still have a little bite, and the flavors will have melded together beautifully.
  7. Remove the pot from the heat and stir in the apple cider vinegar. This brightens the entire soup and balances the smoky flavors. Taste and add salt and pepper as needed—start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.
  8. Let the soup rest for 5 minutes before serving. This allows the flavors to settle and the soup to cool slightly so you can actually taste it properly.

Notes

Don’t skip the apple cider vinegar—it brightens the soup. For a thicker soup, mash about half a cup of black-eyed peas against the side of the pot before adding the vinegar. The soup tastes even better the next day.

Nutrition

Keywords: black-eyed pea soup, collard greens soup, quick soup, New Year's soup, vegan soup, gluten-free soup, weeknight dinner

Find it online: https://dinadinnertable.com/quick-lucky-black-eyed-pea-and-collard-greens-soup-in-30-minutes/