Black-Eye Pea and Collard Greens Soup. This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. It's a tasty, satisfying meal to get your new year off to the right. Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup.

The soup contains black-eyed peas, collard greens, and plenty more vegetables that sit in this delicious soup. Savory, hearty, and healthy, this soup perfect to warm you up during this cold winter. These crock pot black-eyed peas and collard greens make a fabulous meal with baked cornbread and a salad. You can cook Black-Eye Pea and Collard Greens Soup using 11 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Black-Eye Pea and Collard Greens Soup

Prepare 2 cup of dried Black-Eye peas.
You need 2 tbsp of extra virgin olive oil.
You need 1 of large yellow onion, chopped.
You need 2 of garlic cloves, finely chopped.
Prepare 1/2 lb of cooked chicken breast or smoked turkey, cut into small cubes (optional).
Prepare 2 stalks of celery, chopped.
Prepare 6 cup of low-sodium chicken broth.
You need 1 bunch of collard greens, tough stems and ribs removed, leaves thinly sliced.
You need 4 of carrots, chopped.
You need 1 of ground black pepper to taste.
It's 1 of cayenne pepper to taste.

Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Black-Eyed Pea and Collard Greens Soup. Pull any meat from the hock and chop into bite-size pieces and return to the pot.

Black-Eye Pea and Collard Greens Soup instructions

Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional).
Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6.

Bring to a boil, scraping up browned bits. Our standard fare always includes Collard Greens in some form, whether it be a big pot of southern collards, or Collard Greens au Gratin, black-eyed peas, and pork of some kind. Ready to Cook Soup in a FLASH?? Set your Instant Pot to saute and cut pieces of bacon into pot and start frying them. Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain.