Best 2 Collard Green Black Eyed Pea Soup Recipes

In the realm of comforting and nourishing dishes, collard greens and black-eyed peas have long been celebrated for their culinary and nutritional merits. Collard green black-eyed pea soup is a delectable fusion of these two Southern staples, offering a hearty and flavorful experience. This versatile dish can be enjoyed as a main course or as a side, and it's a welcome addition to any dinner table. Its unique blend of flavors and textures makes it a favorite among vegetarians and meat-eaters alike. Whether you prefer a traditional preparation or a modern twist, this article presents a selection of recipes that cater to various tastes and dietary preferences. From classic Southern recipes passed down through generations to innovative takes that incorporate different herbs, spices, and ingredients, there's a recipe here to satisfy every palate.

**Recipes included in the article:**

**1. Classic Southern Collard Green Black-Eyed Pea Soup:** This recipe stays true to the traditional Southern preparation, featuring a rich and flavorful broth made from ham hocks, collard greens, black-eyed peas, and a medley of aromatic vegetables.

**2. Vegetarian Collard Green Black-Eyed Pea Soup:** For those seeking a meatless option, this recipe offers a hearty and flavorful soup made with a combination of vegetable broth, collard greens, black-eyed peas, and a variety of vegetables.

**3. Spicy Collard Green Black-Eyed Pea Soup:** This recipe adds a kick of heat to the classic dish, using cayenne pepper and other spices to create a bold and flavorful soup that's sure to warm you up on a cold day.

**4. Slow Cooker Collard Green Black-Eyed Pea Soup:** If you're looking for a convenient and hands-off approach, this slow cooker recipe allows you to throw all the ingredients into your slow cooker and let it do the work. Come home to a delicious and comforting soup that's ready to enjoy.

**5. Instant Pot Collard Green Black-Eyed Pea Soup:** For those who love their Instant Pot, this recipe provides a quick and easy way to make collard green black-eyed pea soup. With just a few minutes of prep time, you can have a delicious and nutritious soup on the table in no time.

No matter which recipe you choose, you'll be in for a treat. Collard greens and black-eyed peas are culinary gems that come together to create a hearty and comforting dish that's perfect for any occasion. So gather your ingredients, put on your apron, and let's embark on a culinary journey that will warm your soul and tantalize your taste buds.

Here are our top 2 tried and tested recipes!

COLLARD GREEN AND BLACK-EYED PEA SOUP

Collard Green and Black-Eyed Pea Soup image

A Southern traditional dish served on New Year's Day, greens for prosperity and black-eyed peas for luck created for Oprah Winfrey by Art Smith

Provided by Ugly Yellow

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 lb chicken wings (10 pieces)
4 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups canned stewed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
4 potatoes, peeled and cubed
2 cans black-eyed peas
3 sausages, cut into bite size (your preference)
2 pieces bacon, chopped
6 cups collard greens, chopped
hot sauce

Steps:

Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
Remove chicken wings and allow to cool.
Separate chicken meat from bones and return meat to soup.
Season with hot sauce (optional) Serve with cornbread.

COLLARD GREEN & BLACK-EYED PEA SOUP

Collard Green & Black-Eyed Pea Soup image

This looks like a great soup for those cold winter days that will soon be here. I found this recipe on AOL.

Provided by CJAY8248

Categories < 60 Mins

Time 45m

Yield 1 potful soup, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 garlic cloves (4 sliced and 1 whole)
1 sprig fresh thyme
1/4 teaspoon crushed red pepper flakes (to taste)
4 cups reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes
5 cups chopped collard greens (about 1 bunch) or 5 cups kale leaves, tough stems removed (about 1 bunch)
1 (15 ounce) can black-eyed peas, rinsed
6 1/2 inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded gruyere or 6 tablespoons swiss cheese
2 slices cooked bacon, finely chopped

Steps:

Heat oil in a dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
Position rack in upper third of oven; preheat broiler.
Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Nutrition Facts : Calories 2352.1, Fat 33.5, SaturatedFat 8.4, Cholesterol 15.3, Sodium 5295.6, Carbohydrate 425.5, Fiber 35, Sugar 9.7, Protein 85.8

Tips:

Soak the black-eyed peas overnight to reduce cooking time and improve digestibility.
Use a variety of greens, such as collard greens, kale, or turnip greens, for a more flavorful soup.
Add a ham hock or smoked turkey neck to the soup for a richer flavor.
Season the soup with your favorite spices, such as garlic, onion, paprika, and cayenne pepper.
Serve the soup with cornbread, rice, or crackers.

Conclusion:

Collard green and black-eyed pea soup is a delicious, hearty, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover collard greens and black-eyed peas. With a few simple ingredients and a little bit of time, you can make a delicious pot of soup that the whole family will enjoy.