Black Eyed Pea Soup (Recipe)

Oct 22, 2022

Black Eyed Pea Soup (Recipe)


✅ 1 lb. black eyed peas, soaked (or 3 cans (14oz), drained and rinsed)

✅ 2 tablespoon extra virgin olive oil (Kasandrinos *FREE Bottle**) or 1/3 cup water

✅ 1 yellow onion, diced

✅ 2 large carrots, diced

✅ 2 celery ribs, sliced

✅ 3 garlic cloves, minced
✅ 1 tablespoon smoked paprika

✅ 1 teaspoon EACH thyme, basil, and oregano

✅ 1 teaspoon EACH garlic + onion powder

✅ 1/2 – 1 teaspoon red pepper flakes, optional

✅ 1 can (28oz.) diced tomatoes, with the juices

✅ 2 – 3 cups collard greens, chopped

✅ 6 cups low-sodium vegetable broth

✅ 1/2 – 1 teaspoon EACH salt + pepper, or to taste


1️⃣ Saute: In a large dutch oven, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 – 10 minutes. Add the garlic, smoked paprika, thyme, basil, oregano, and garlic & onion powder, cook until fragrant, about 1 – 2 minutes.

2️⃣ Simmer: Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil, cover, reduce heat to low, and simmer for 20 minutes (for canned) to 1 1/4 hours (for soaked), or until beans are tender. Before soup is done, about 5 – 10 minutes ahead, stir in the collard greens. Season with plenty of salt and pepper.


Servings : 6-8
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

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